Primo Pasta


Makes: 4 to 6 servings Hands-on time: 30 min. Total time: 1 hr., 15 min.

1½ cups sliced mushrooms

6 tbsp. diced onion

1 tbsp. finely minced garlic

¼ cup balsamic vinegar

1½ tbsp. cornstarch

2 cups reduced-sodium chicken broth

2 cups uncooked rigatoni pasta

3 tbsp. olive oil, divided

3 tbsp. butter

1 lb. skinned and boned chicken breast, cut into 1 × ¾-in. strips

½ cup dry white wine

¾ cup sweet marsala wine

2 cups heavy cream

1 tbsp. kosher salt

½ tsp. freshly ground pepper

8 tbsp. grated Parmesan cheese, divided

2 tbsp. each chopped fresh basil and chopped fresh flat-leaf parsley

1. Preheat oven to 450º. Toss together mushrooms and next 3 ingredients on an aluminum-foil-lined baking sheet. Bake 8 to 10 minutes or until mushrooms are a deep brown color and liquid has evaporated. Remove from oven; set aside on a wire rack.

2. Whisk together cornstarch and chicken broth in a medium bowl; set aside.

3. Prepare pasta in a large Dutch oven according to package directions. Do not overcook. Drain well; return pasta to Dutch oven. Toss with 1 tbsp. olive oil; set aside.

4. Melt butter with remaining olive oil in a large skillet over medium-high heat. Cook chicken in batches, stirring occasionally, 3 to 4 minutes.

5. Return chicken to skillet. Add white wine; cook until liquid evaporates. Add marsala; cook until liquid reduces by half. Whisk in chicken-broth mixture; cook over medium heat, whisking constantly, until simmering. Whisk in cream, salt, pepper and reserved mushrooms. Cook 6 to 8 minutes, stirring often, until sauce thickens.

6. Stir sauce into pasta; cook 5 minutes, stirring constantly. Stir in 6 tbsp. Parmesan cheese, basil and parsley. Serve immediately with remaining Parmesan cheese if desired.

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