Creamy Rigatoni with Chicken and Portabellas

Name: Creamy Rigatoni with Chicken and Portabellas
Yield: 6
Ingredients: 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

Creamy Rigatoni with Chicken and Portabellas was pinched from <a href="http://www.ivillage.com/creamy-rigatoni-chicken-and-portabellas/3-r-380832" target="_blank">www.ivillage.com.</a>

INGREDIENTS

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2 tablespoons extra-virgin olive oil

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1/2 cup dry white wine (such as pinot grigio)

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1 shallot, very finely minced

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1/4 cup chicken stock or chicken broth

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2 cloves garlic, very finely minced

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1 teaspoon kosher salt

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1 1/2 pounds boneless, skinless chicken breasts, cut into 1- inch cubes

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1/2 teaspoon freshly ground black pepper

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2 portabella mushrooms, stemmed and cut into 1- inch cubes

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2 cups grated Parmigiano-Reggiano cheese, plus extra for serving

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2 tomatoes, peeled, seeded, and diced

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1 pound rigatoni

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1 cup tomato puree (preferably bottled Italian tomato puree), strained through a fine- mesh sieve

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1 tablespoon finely chopped fresh flatleaf parsley

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2 cups heavy cream

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