Rigatoni d

When I was on the left coast last spring, my bestie L introduced me to Rigatoni d, from Maggianos Little Italy. We bought a pan and feasted on it for much of my trip. I even think I took some in a Tupperware for a snack on the plane…
Anyway, I have had the recipe for forever and finally gave it a go on Friday nite. I had everything for the recipe but fresh herbs, and the original recipe is here

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First, sliced mushrooms, diced onions and finely chopped garlic are coated with balsamic vinegar and roasted in a 450 degree oven. Takes about 15 minutes. While they are roasting, cut your chicken and start your pasta water in a big Dutch oven type pot. Mix cold chicken broth with corn starch and set aside.
Melt butter with olive oil in a large sauté pan. Brown the chicken*, add white wine and cook till dry.

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Add the Marsala and reduce by half. Add chicken broth and simmer. Reduce and add cream and reduce again.

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Ridiculously full of calories….would also make a swell sauce for veal.
I digress…while sauce is simmering, cook rigatoni to al dente, drain and toss with a little olive oil in the large pot. Pour the chicken and sauce onto pasta, toss and put back on low heat for a bit.

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Toss some fresh basil and parsley onto each serving and grate some fresh parm on top.

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Totally yummy, the recipe will make 4 huge portions! Enjoy!
*in the interest of full disclosure! I used some chicken breasts I already had cooked off


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