Name: Chicken and Mushrooms with Rigatoni
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Ingredients: 2 tablespoons EVOO; 2 tablespoons butter; 1 pound crimini or button mushrooms, sliced; 3 to 4 cloves garlic, finely chopped; 2 shallots, finely chopped; A few sprigs each fresh sage and thyme, finely chopped; Salt and freshly ground black pepper; 2 tablespoons tomato paste; About 1/3 cup marsala or dry sherry; 2 cups tomato passata or puree; 1 cup chicken stock; 1/2 cup heavy cream; 2 cups poached chicken, in bite-size pieces; 1 pound rigatoni; Freshly grated Parmigiano-Reggiano

Directions

Watch how to make this recipe.

Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.

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Chicken and Mushrooms with Rigatoni

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