Chicken, rigatoni pasta, mushrooms and onions coated in a creamy Marsala wine sauce and served garnished with parsley and parmesan.
- 2 tablespoons Olive oil
- ½ bulbs Red onion, diced
- ½ pound Chicken fillets
- 8 ounces, weight Mushrooms, diced
- 2 tablespoons Balsamic vinegar
- 2 ounces, liquid Marsala wine
- 2 ounces, liquid White wine
- 1 teaspoon Garlic flakes
- ⅓ cups chicken stock
- ⅓ cups Milk
- 8 ounces, weight Rigatoni pasta
- 1 tbsp Butter
- 2 tablespoons Chopped parsley
- 1 tbsp Parmesan cheese
Add olive oil to a sauté pan and heat over medium heat. Once the oil is hot, add the onions and the chicken seasoned with salt and pepper. Cook the chicken fillets for about 3 to 4 minutes on each side until cooked through. Meanwhile, let the onions caramelize. Remove the chicken and let rest.
Add mushrooms, balsamic vinegar, Marsala wine and white wine. Sauté the mushrooms for 3 to 4 minutes.
Add the garlic flakes, chicken broth and milk (I use 2%). Bring to a 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 pan and add it to the sauté pan. Add the butter and about 2 tablespoons of starchy pasta water. Use more if you want the dish to be crispier.
Serve garnished with parsley and grated Parmesan