Chicken And Mushrooms With Rigatoni Recipes

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CHICKEN AND MUSHROOM RIGATONI



Chicken and Mushroom Rigatoni image

Chicken and mushroom rigatoni with chicken seared in thyme and sage, and Portobello mushrooms in a creamy white sauce with a hint of nutmeg.

Provided by The Cooking Jar

Time 30m

Yield 4

Number Of Ingredients 13

1 lb. rigatoni pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz. baby Portabella mushrooms, sliced
1 shallot, minced
1 tablespoon garlic, minced
1/4 cup Parmesan cheese, grated
1 cup chicken broth
1 cup heavy cream
1/2 teaspoon dried thyme
1/4 teaspoon sage
1/4 teaspoon nutmeg
Salt and pepper to taste
Fresh parsley to garnish, chopped

Steps:

  • Bring a pot of salted water to boil and cook the rigatoni until al dente. Reserve 1/4 cup of pasta water then drain and set aside.
  • Meanwhile, in a dutch oven over medium-high heat, sear the chicken with some olive oil, salt, pepper, thyme and some sage until the chicken is browned. Set aside.
  • In the same pan, saute shallots and garlic until fragrant.
  • Add the mushrooms and cook until the mushrooms have cooked down, about 2 minutes.
  • Add in chicken broth and deglaze the pan, scraping up any browned bits.
  • Reduce heat to medium and pour in heavy cream, 1/4 cup of the reserved pasta water and add in Parmesan cheese. Stir until the cheese has melted into the sauce.
  • Season with salt, pepper and nutmeg and simmer until the sauce is reduced by half or coats the back of a spoon.
  • Add in the pasta and toss to combine with the sauce.
  • Dish and serve hot topped with the chicken and fresh parsley.

RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE



Rigatoni With Chicken and a Mushroom Sauce image

Make and share this Rigatoni With Chicken and a Mushroom Sauce recipe from Food.com.

Provided by ButterflyVioletta

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

5 ounces button mushrooms
1/2 Spanish onion, chopped
5 ounces chicken breasts, cut into 1 inch pieces
8 ounces rigatoni pasta
1/2 tablespoon basil
1 tablespoon grated parmesan cheese
1 ounce garlic butter
salt and pepper
1 tablespoon extra virgin olive oil
1 teaspoon garlic, pureed
1 ounce white wine
3 ounces marsala wine
1/2 quart chicken stock
1/2 quart heavy cream

Steps:

  • Heat oil. Sauce mushrooms, Spanish onion and.garlic.
  • Brown lightly and season with salt and pepper.
  • Add chicken, white wine, Marsala and chicken stock.
  • Reduce by half.
  • Add cream and bring to a boil.
  • Turn down heat and simmer to skim away any impurites.
  • Cook rigatoni al dente.
  • Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic, butter, and salt and pepper. Add Marsala for flavor as needed.
  • Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

Nutrition Facts : Calories 881.3, Fat 55.2, SaturatedFat 30.1, Cholesterol 238.3, Sodium 278.7, Carbohydrate 54.2, Fiber 2.5, Sugar 5.4, Protein 22.9

CHICKEN AND MUSHROOMS WITH RIGATONI



Chicken and Mushrooms with Rigatoni image

Easy and delicious weeknight meal. If you don't have cooked chicken on hand, try Rachael's Poached Chicken recipe.

Provided by Rachael Ray

Categories     chicken,mushrooms,pasta

Time 35m

Yield 6 servings

Number Of Ingredients 15

2 Tbsp extra-virgin olive oil
2 Tbsp butter
1 lb(s) crimini or button mushrooms, sliced
3 - 4 cloves garlic, finely chopped
2 shallots, finely chopped
A few sprigs fresh sage and thyme, finely chopped
Salt and freshly ground black pepper
2 Tbsp tomato paste
⅓ cup marsala or dry sherry
2 cups tomato passata or purée
1 cup chicken stock
½ cup heavy cream
2 cups poached chicken, in bite - size pieces
1 lb(s) rigatoni
Freshly grated Parmigiano-Reggiano

Steps:

  • Heat the extra-virgin olive oil in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
  • Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.

GARLIC CHICKEN RIGATONI



Garlic Chicken Rigatoni image

My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

8 ounces uncooked rigatoni or large tube pasta
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic salt
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1-1/2 cups sliced fresh mushrooms
3 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese

Steps:

  • Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

ROASTED CHICKEN RIGATONI WITH MUSHROOMS AND BROCCOLI SAUCE



Roasted Chicken Rigatoni With Mushrooms and Broccoli Sauce image

Taken from Curtis Stone's meals for under $10 (free mini cookbook from coles) Looked yummy so uploading here. Apparently this dish only costs $9.91 to make if you go to Coles.

Provided by Satyne

Categories     < 4 Hours

Time 1h34m

Yield 4 serving(s)

Number Of Ingredients 10

2 chicken, marylands
2 tablespoons olive oil
1 cup thickened cream
2 garlic cloves, peeled
2 sprigs fresh thyme
150 g small broccoli florets
300 g rigatoni pasta
200 g sliced mushrooms
1/2 small brown onion, finely chopped
1/2 cup shaved parmesan cheese

Steps:

  • Preheat oven to 180 degrees celcius. Season Chicken with salt and pepper and place on an oven tray lined with baking paper. Drizzle with 1 tablespoon olive oil and roast for 50-55 minutes or until cooked through.
  • Remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.
  • Place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat to let flavours infuse.
  • Blanch brocooli in a medium pot of salted boiling water for about 4 minutes, until just tender. Drain and set aside on paper towels to absorb any extra water.
  • Place broccoli in a food processeor and pour in the cream mixture (discarding the thyme). Blend until smooth. Season to taste with salt and pepper.
  • Add chicken and cook for 3-4 mintues until reheated. Pour broccoli sauce over chicken and toss to combine.
  • Drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.
  • Apparently goes nicely with a Chardonnay.

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