INGREDIENTS
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6 Chicken Tenderloins, cut into cubes
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1/2 tsp Olive Oil
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3 Tbsp Butter
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1 Tbsp Flour
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1 Cup of Dry White Wine
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1/2 Cup Heavy Cream
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1/2 Cup Chicken Broth
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1/3 Cup Tomato Basil Sauce (I used Rao's)
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3/4 Cup Parmesan
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1 Tbsp Garlic
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Dried Parsley
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Red Pepper Flakes
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1/2 Red Onion
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1-1/2 Cup Sliced Mushrooms
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Salt and Pepper generously
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Cooked Rigatoni Pasta