Chicken and Mushrooms with Rigatoni

If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 6 servings
LEVEL: Easy

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
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Directions

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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