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