Description
Chicken, rigatoni pasta, mushrooms, and onions coated in a creamy Marsala wine sauce and served garnished with parsley and Parmesan.
Ingredients
- 2 Tablespoons Olive Oil
- ½ bulbs Red Onion, Diced
- ½ pounds Chicken Tenderloins
- 8 ounces, weight Mushrooms, Diced
- 2 Tablespoons Balsamic Vinegar
- 2 ounces, fluid Marsala Wine
- 2 ounces, fluid White Wine
- 1 teaspoon Garlic Flakes
- ⅓ cups Chicken Stock
- ⅓ cups Milk
- 8 ounces, weight Rigatoni Pasta
- 1 Tablespoon Butter
- 2 Tablespoons Parsley, Chopped
- 1 Tablespoon Parmesan Cheese
Preparation
Add olive oil to a saute pan and heat on medium heat. Once oil is hot, add onions and chicken seasoned with salt and pepper. Cook chicken tenderloins approximately 3–4 minutes on each side until cooked through. During this time, let onions caramelize. Remove chicken and let rest.
Add mushrooms, balsamic vinegar, Marsala wine, and white wine. Saute mushrooms for 3–4 minutes.
Add garlic flakes, chicken stock and milk (I use 2%). Let simmer and reduce by half.
Add a pinch of sea salt to a pot of boiling water, add the rigatoni pasta, and cook al dente. Use a slotted spoon to remove it from the pot and add it to the saute pan. Add butter and approximately 2 tablespoons of starchy pasta water. Use more if you would like the dish to be more saucy.
Serve garnished with parsley and shredded Parmesan
