Maggianos Little Italy Chicken Marsala Recipes

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MAGGIANO'S LITTLE ITALY RIGATONI DI GREGORIO (COPYCAT)



Maggiano's Little Italy Rigatoni Di Gregorio (Copycat) image

Rigatoni with Chicken and a Mushroom Sauce.. Creamy, RICH, hearty and a crowd pleaser! Add some chopped salad and Tiramisu and that IS DINNER!

Provided by Amberngriffinco

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

5 ounces button mushrooms
1/2 yellow onion, chopped
5 ounces raw chicken breasts, cut in small pieces
8 ounces rigatoni pasta, cooked al dente and drained
1 tablespoon chopped fresh basil leaf
1 tablespoon parmesan cheese
1 ounce garlic butter
1 tablespoon virgin olive oil
1 teaspoon garlic paste
1 ounce white wine
2 -4 ounces marsala wine
1/2 quart chicken stock
1/2 quart heavy cream (whipping)
salt and pepper

Steps:

  • Heat oil and sauté mushrooms, onion and garlic puree. Brown lightly and season with salt and pepper.
  • Add white wine, Marsala wine and chicken stock. Reduce by half. Add cream and bring to a boil and turn down heat and simmer to skim away any impurities.
  • Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic butter and salt and pepper to taste. Add Marsala for flavor as needed.
  • Place in pasta bowl and garnish with parmesan shavings and additional basil leaves.
  • * My notes: I use a mix of onion AND shallots. I use an 8 oz package of mushrooms, roughly chopped and 10 oz of chicken breast. I also add in about six fresh basil leaves roughly chopped up.

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