Florentine Chicken Marsala In Rigatoni

Step 1: Boil the pasta in a large pot in heavily salted boiling water.

Step 2: Saving 1/2 cup pasta water.

Step 3: Cook the pasta according to package directions until al dente.

Step 4: Cut the chicken into bite-size pieces and coat them in seasoned flour.

Step 5: Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat.

Step 6: When hot, add chicken and garlic.

Step 7: Cook for 5 minutes, stirring occasionally until the chicken is slightly browned.

Step 8: Take the chicken out of the pan and set it aside.

Step 9: Add the remaining butter to the skillet and fry the mushrooms for 4 minutes or until they have released water and it’s cooked off.

Step 10: Take the mushrooms out of the pan.

Step 11: Add the chicken broth, marsala, and Dijon mustard to the pan.

Step 12: Stir until the mustard has dissolved and let it bubble for 2 minutes.

Step 13: Then add cream, chicken, and mushrooms to the pan, and reduce the heat to medium.

Step 14: Cook for a few minutes until the sauce has thickened and the chicken has cooked through.

Step 15: Season to taste with salt & pepper.

Step 16: Drain the pasta and turn it in with the sauce and 1/2 cup pasta water.

Step 17: Add spinach and cook until tight.

Step 18: Season to taste.

Step 19: Serve with parmesan cheese and chopped basil leaves on top.