Categories: Chicken

Ingredients

• 1 large onion
• 1/4 c olive/veg. oil
• 2 tbsp. butter
• 8 oz. mushrooms, sliced
• 12 oz. grilled chicken breast, cubed
• 2 tsp. minced fresh basil
• 3/4 c Marsala wine
• 2 1/2 c heavy cream
• salt & pepper
• 1 LB rigatoni pasta cooked
• Parmesan cheese

Directions

1. Slice onion into thin strips.

2. Sauté in 1 tbsp. oil and 1 tbsp. butter.

3. Cook over low until dark brown, almost mushy

4. This takes time, slowly stew.

5. Heat remaining butter & 3 tbsp. oil.

6. Add mushrooms, chicken, basil & onion.

7. Sauté 1-2 min. Remove, set aside.

8. Deglaze pan w/ Marsala & simmer 1 min.

9. Return chicken to pan.

10. Add heavy cream & bring to a boil.

11. Reduce heat & simmer until thickened.

12. Season with salt and pepper.

13. Add cooked rigatoni to sauce. Blend well.

14. Garnish w/ Parmesan & serve in warm bowls.

Email to a friend | Print this recipe | Back