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Chicken and Mushrooms with Rigatoni

Chicken and Mushrooms with Rigatoni
PREP TIME
10 min
COOK TIME
25 min
YIELDS
6 servings

Easy and delicious weeknight meal. If you don’t have cooked chicken on hand, try Rachael’s Poached Chicken recipe. 

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Ingredients

2
Tbsp extra-virgin olive oil
2
Tbsp butter
1
lb(s) crimini or button mushrooms, sliced
3
- 4 cloves garlic, finely chopped
2
shallots, finely chopped
A few sprigs fresh sage and thyme, finely chopped
Salt and freshly ground black pepper
2
Tbsp tomato paste
cup marsala or dry sherry
2
cups tomato passata or purée
1
cup chicken stock
½
cup heavy cream
2
cups poached chicken, in bite - size pieces
1
lb(s) rigatoni
Freshly grated Parmigiano-Reggiano
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Directions

Step 1

Heat the extra-virgin olive oil in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.

Step 2

Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.

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My rating for Chicken and Mushrooms with Rigatoni
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