Creamy Rigatoni with Chicken and Portabellas

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6 Servings


2 tablespoons extra-virgin olive oil
1/2 cup dry white wine (such as pinot grigio)
1 shallot, very finely minced
1/4 cup chicken stock or chicken broth
2 cloves garlic, very finely minced
1 teaspoon kosher salt
1 1/2 pounds boneless, skinless chicken breasts, cut into 1- inch cubes
1/2 teaspoon freshly ground black pepper
2 portabella mushrooms, stemmed and cut into 1- inch cubes
2 cups grated Parmigiano-Reggiano cheese, plus extra for serving
2 tomatoes, peeled, seeded, and diced
1 pound rigatoni
1 cup tomato puree (preferably bottled Italian tomato puree), strained through a fine- mesh sieve
1 tablespoon finely chopped fresh flatleaf parsley
2 cups heavy cream
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