Homemade Rigatoni D
Have you ever been at Maggiano’s? They cook amazing Rigatoni D. Well, either way, you have the recipe for my version of Rigatoni D, so you don't miss a thing. Enjoy cooking!
- 1 lb chicken breast
- 3 tbsp butter for the chicken
- 3 tbsp blackening Seasoning
- 4 tbsp balsamic vinegar
- 1 1/2 cups Baby Bella mushrooms sliced
- 1/2 cup onion diced
- 1 tbsp garlic minced
- 2 cups chicken broth
- 1 1/2 tbsp cornstarch
- 4 tbsp olive oil
- 3 tbsp butter for the mushroom sauce
- 1/2 cup Chardonnay
- 3/4 cup Marsala cooking wine
- 2 cups heavy cream
- 1 tbsp salt
- 1/2 tsp black pepper
- 2 tbsp basil chopped
- Fresh Parmesan for garnish
- Step 1Butterfly the chicken breasts, place them in a plastic bag and pound them to an even thin layer.Melt the butter and then stir in the blackening seasoning.Pour the blackened butter mix into the bag of chicken and mix around until the chicken is fully covered.Blacken the chicken breasts on one side about 5 minutes or until a nice blackened crust has formed, then flip and cook to an internal temperature of 165 °F.
- Step 2In a large pot add balsamic vinegar, diced onion, sliced mushrooms and cook over medium low heat. Once onions begin to brown and mushrooms have become a dark brown color and shrunk down, add the minced garlic and combine. Then lower the heat.
- Step 3Whisk the cornstarch and chicken broth until combined. Add it to the pot along with Chicken, Chardonnay and Marsala. Bring to a boil.
- Step 4Pour in the cream, add salt and pepper and bring to a boil then reduce heat to a simmer.
- Step 5Boil the pasta to just before al dente according to the packaging instructions.
- Step 6Once the pasta has boiled, strain and gently mix it into the sauce. Allow the rigatoni to thicken the sauce, simmering over low heat for about 10 minutes.
- Bon appetit!Now you're ready to serve! Garnish with fresh basil and parmesan to make your Rigatoni D even better.
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