Lucia's Chicken Rigatoni

Name: Lucia's Chicken Rigatoni
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 large onion; 1/4 c extra virgin olive oil; 2 Tbsp real butter; 8 oz mushrooms, sliced; 2 clove garlic, minced; 12 oz grilled chicken beasts, cut into bite sized pieces; 3 tsp minced, fresh basil (reserve 1 teaspoon for garnish); 3/4 c marsala wine; 2 1/2 c heavy cream; salt & pepper to taste; 1 lb rigatoni pasta, cooked according to package directions; 1/2 c romano cheese - plus more for garnish

By Jim Frigyes
@Jfrigyes

This is my momma's favorite dish. My uncle Gino serves this dish at his hotel on the Italian Riviera, where we stay when visiting. His chef taught me this recipe when I was only 19 years old. I've been making it ever since.

Note: This is a great recipe to use leftover rotisserie chicken. You can also substitute cooked Italian sausage or shrimp in this recipe. Gustare! (Enjoy)

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

Prep:

20 Min

Cook:

20 Min

Method:

Saute

Ingredients

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1 large

onion
1/4 c

extra virgin olive oil
2 Tbsp

real butter
8 oz

mushrooms, sliced
2 clove

garlic, minced
12 oz

grilled chicken beasts, cut into bite sized pieces
3 tsp

minced, fresh basil (reserve 1 teaspoon for garnish)
3/4 c

marsala wine
2 1/2 c

heavy cream
·

salt & pepper to taste
1 lb

rigatoni pasta, cooked according to package directions
1/2 c

romano cheese - plus more for garnish

How to Make Lucia's Chicken Rigatoni

Step-by-Step

Do ahead: Slice the onion into thin strips & saute in 1 tablespoon each of the olive oil & the butter over low heat until the strips are very dark brown & almost mushy - this is caramelizing the onion. This cannot be done in a hurry, so leave yourself plenty of time to let the onion slowly cook. Higher than low heat will scorch/char the onions.
In a large skillet, heat the remaining 1 tablespoon butter & 3 tablespoons oil together & add the mushrooms, cooked chicken pieces, garlic, 2 tsp. basil, & caramelized onion. Saute for 1 to 2 minutes. Remove the contents from the pan & set aside.
Deglaze the pan with Marsala & simmer for another minute. Return the chicken mixture to the pan. Add the heavy cream & bring to a boil, then immediately reduce the heat to a low simmer, until the sauce is slightly thickened. Season with salt & pepper to taste.
Add the cooked rigatoni & Romano cheese to the Marsala cream sauce & combine well to blend all the ingredients. Garnish with Romano cheese & 1 tsp. basil - serve in warmed bowls.