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Just Like Romano Macaroni Grill's Carmella's Chicken Rigatoni
- Servings: 5
- Prep: 20m
- Cook: 15m
Ingredients
- Oil (butter-flavored oil I substitute half butter and half extra virgin olive oil, 6 ounces)
- 8 ounces mushrooms, fresh (button, julienned)
- 12 ounces chicken, cooked (roasted, cut into thin strips (yes, the restaurant says roasted, not grilled)
- Salt and pepper, to taste
- 2 teaspoons fresh basil (chopped)
- 6 ounces onions (about 4 medium onions, caramelized onions, julienned)
- 6 ounces dry wine (Marsala)
- 20 ounces heavy cream (you can use fat free half and half or regular half and half)
- 24 ounces rigatoni pasta (penne works well too)
- 2 ounces Parmesan cheese
- Parsley, to garnish (optional)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Add the wine, and saute for 1 minute.
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Step 4: Add the heavy cream, and bring to a boil over high heat.
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Step 5: Dip pre-cooked pasta in boiling water for 10 seconds, and drain thoroughly.
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Step 6: 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.
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Step 7: Add Parmesan cheese, and continue to toss until cheese is completely mixed in.
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Step 8: Plate in large serving bowls, and garnish with parsley to serve.
We hope you enjoy this recipe!
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