Just Like Romano Macaroni Grill's Carmella's Chicken Rigatoni
November 10, 2011
"I know the wine they use in this recipe is Marsala, as I always get the "Make your own" option, with whole wheat pasta and then get the sauce for this and the waiter said, "Oh you mean the Marsala sauce". That was it! I want to add that this is served in a BIG bowl at the Macaroni Grill, and there is supposed to be quite a bit of thin sauce at the bottom of your bowl to sop up with your Rosemary bread, so don't cook until the sauce is all gone. You can add in sun-dried tomatos and garlic if you like, and you can substitute half butter and half extra-virgin olive oil for the butter-flavored oil with great results. They use rigatoni pasta, but it is only about 1 inch, and not as big as the ones we buy in the stores. This goes great with penne, so feel free to substitute it. You can also use whole wheat pasta, which I do often, and it is great. I use Kitten's recipe for #recipe36 and they are perfect for this recipe! This is one of the best meals you will ever have. The flavors are superb, and I love to serve it when company is coming and wait for all the compliments :)"
- Serving Size: 1 (554.5 g)
- Calories 1405.2
- Total Fat - 46.1 g
- Saturated Fat - 17 g
- Cholesterol - 346.1 mg
- Sodium - 574.6 mg
- Total Carbohydrate - 194 g
- Dietary Fiber - 20.9 g
- Sugars - 33 g
- Protein - 48 g
- Calcium - 219.5 mg
- Iron - 6 mg
- Vitamin C - 6.7 mg
- Thiamin - 1.2 mg
Use Kitten's recipe to caramelize your onions. Set aside. Cook pasta according to box instructions, drain, put back into pan and cover. Set aside.
In a large hot saute pan add butter flavored oil, mushrooms, roasted chicken, fresh basil, caramelized onions, salt and pepper and saute for approximately 1-1 1/2 minutes.
Add the wine, and saute for 1 minute.
Add the heavy cream, and bring to a boil over high heat.
Dip pre-cooked pasta in boiling water for 10 seconds, and drain thoroughly.
Add the pasta to the saute pan, and cook until well incorporated, tossing briefly over the fire. There should be lots of thin sauce to accompany the pasta in your bowls.
Add Parmesan cheese, and continue to toss until cheese is completely mixed in.
Plate in large serving bowls, and garnish with parsley to serve.
Tips & Variations
No special items needed.