CHICKEN AND MUSHROOM RIGATONI
Chicken and mushroom rigatoni with chicken seared in thyme and sage, and Portobello mushrooms in a creamy white sauce with a hint of nutmeg.
Provided by The Cooking Jar
Time 30m
Yield 4
Number Of Ingredients 13
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 CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking:
- Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE
Make and share this Rigatoni With Chicken and a Mushroom Sauce recipe from Food.com.
Provided by ButterflyVioletta
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 881.3, Fat 55.2, SaturatedFat 30.1, Cholesterol 238.3, Sodium 278.7, Carbohydrate 54.2, Fiber 2.5, Sugar 5.4, Protein 22.9
CHICKEN AND MUSHROOMS WITH RIGATONI
If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
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.
EASY CHICKEN RIGATONI
Our chicken rigatoni has some fancy extras, including olives and portobello mushrooms. But it's still a quick and easy weeknight recipe!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 520, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
CHICKEN RIGATONI
Joining Recipezaar has caused me to start going back through old recipes and discovering old favorites that have "gotten lost" through the years. This is an old one that I got from a friend after eating it at her house and enjoying it. Italian food is always enjoyed at my house.
Provided by Trisha W
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
- In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
- Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
- CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
- This is good served with noodles- rigatoni or otherwise.
RIGATONI WITH SAUSAGE AND MUSHROOMS
This is what I call a "zipper"recipe. It's a great starting place for beginning cooks and you can "zip" in additional ingredients, take some out and generally make things up. It freezes well for lunches at work or in bulk.
Provided by Shelley P.S.
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large non stick skillet, heat half the oil and brown the sausages. Remove from pan and cool slightly, then slice into ¼ in (1 cm) rounds.
- Start heating the water in which to cook the pasta.
- In a clean saucepan, heat remaining oil and saute onions for 2-3 min then add the garlic and the red/yellow pepper and the mushrooms. Cook until tender.
- ** ALTERNATE METHOD**.
- *simply remove the sausage from the casing and crumble the meat and saute it with the onions ,.
- * add the other vegetables and continue****.
- Stir in the wine or whatever, cook for 3-4 min until most of the liquid is absorbed.
- Add the pureed tomatoes, basil, marjoram and the sausage if it isn't in there already.
- Bring to a boil, stir and reduce heat and let it simmer for about 15 min or so while pasta cooks.
- When the water for the pasta boils, add about 10 ml salt then add pasta. Stir for a bit while it gets back to boiling.
- Don't let it boil over.
- When the pasta is almost cooked, add the olives to the sauce and cook for a bit longer while waiting for the pasta.
- Taste it. Add salt and pepper and Parmesan if you wish.
- When the pasta is just cooked but not soft and gloopy, drain the pasta.
- Toss the pasta and sauce together in the pot for a couple of minutes over low heat.
- Serve.
Nutrition Facts : Calories 673.2, Fat 33, SaturatedFat 10.3, Cholesterol 127.2, Sodium 664.4, Carbohydrate 69.3, Fiber 5.5, Sugar 6.7, Protein 25.7
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