Chicken And Mushrooms With Rigatoni Food

CHICKEN AND MUSHROOM RIGATONI

Steps:

• Bring a pot of salted water to boil and cook the rigatoni until al dente. Reserve 1/4 cup of pasta water then drain and set aside.
• Meanwhile, in a dutch oven over medium-high heat, sear the chicken with some olive oil, salt, pepper, thyme and some sage until the chicken is browned. Set aside.
• In the same pan, saute shallots and garlic until fragrant.
• Add the mushrooms and cook until the mushrooms have cooked down, about 2 minutes.
• Add in chicken broth and deglaze the pan, scraping up any browned bits.
• Reduce heat to medium and pour in heavy cream, 1/4 cup of the reserved pasta water and add in Parmesan cheese. Stir until the cheese has melted into the sauce.
• Season with salt, pepper and nutmeg and simmer until the sauce is reduced by half or coats the back of a spoon.
• Add in the pasta and toss to combine with the sauce.
• Dish and serve hot topped with the chicken and fresh parsley.

RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE

Steps:

• Heat oil. Sauce mushrooms, Spanish onion and.garlic.
• Brown lightly and season with salt and pepper.
• Add chicken, white wine, Marsala and chicken stock.
• Reduce by half.
• Add cream and bring to a boil.
• Turn down heat and simmer to skim away any impurites.
• Cook rigatoni al dente.
• Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic, butter, and salt and pepper. Add Marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

CHICKEN AND MUSHROOMS WITH RIGATONI

Steps:

• 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.

CHICKEN AND MUSHROOMS WITH RIGATONI

Steps:

• Heat the extra-virgin olive oil 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.

GARLIC CHICKEN RIGATONI

Steps:

• Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

EASY CHICKEN RIGATONI

Steps:

• Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.

ROASTED CHICKEN RIGATONI WITH MUSHROOMS AND BROCCOLI SAUCE

Steps:

• Preheat oven to 180 degrees celcius. Season Chicken with salt and pepper and place on an oven tray lined with baking paper. Drizzle with 1 tablespoon olive oil and roast for 50-55 minutes or until cooked through.
• Remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.
• Place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat to let flavours infuse.
• Blanch brocooli in a medium pot of salted boiling water for about 4 minutes, until just tender. Drain and set aside on paper towels to absorb any extra water.
• Place broccoli in a food processeor and pour in the cream mixture (discarding the thyme). Blend until smooth. Season to taste with salt and pepper.
• Add chicken and cook for 3-4 mintues until reheated. Pour broccoli sauce over chicken and toss to combine.
• Drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.
• Apparently goes nicely with a Chardonnay.