As you can tell from the last couple of posts, the McCain family really likes Maggiano. Here is another knock off dish that my mom really likes. I didn't have any wine so I just used chicken broth instead. I would have to say I liked it much better without the wine, not so bitter, but feel free to do as you please. I promise to add a bunch of desserts to cook this holiday season in the next few posts, we like those as well!
Maggiano's Rigatonni D
Ingredients:
1 tsp salt
2 tablespoons Parmesan cheese
1 tablespoon, Butter
3/4 cups Onions
1 1/2 fluid ounces, White wine
16 fluid ounces, Heavy cream
1/2 tablespoons, Basil
1/2 tablespoons, Parsley
2 Chicken breasts
14 fluid ounces, Chicken broth
2 tablespoons, Extra virgin olive oil
1/2 teaspoons, Black pepper
8 ounces, Rigatoni pasta
8 ounces, Baby portobello mushrooms
Directions:
In a large skillet, heat oil, mushrooms, onion, garlic puree, salt, pepper, and brown lightly.
Lower heat, and add chicken, simmer for 10 minutes or until all of the chicken is cooked.
Add the white wine, marsala wine and the chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced by half, or about 15 minutes.
Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.
Boil the rigatoni al dente, about 10-12 minutes. Do not rinse.
Add the well-drained rigatoni to the skillet and finish with parmesan cheese, basil, parsley, and butter. Stir well, then serve hot, with a garnish of grated parmesan cheese.
1 tablespoon, Butter
3/4 cups Onions
1 1/2 fluid ounces, White wine
16 fluid ounces, Heavy cream
1/2 tablespoons, Basil
1/2 tablespoons, Parsley
2 Chicken breasts
14 fluid ounces, Chicken broth
2 tablespoons, Extra virgin olive oil
1/2 teaspoons, Black pepper
8 ounces, Rigatoni pasta
8 ounces, Baby portobello mushrooms
Directions:
In a large skillet, heat oil, mushrooms, onion, garlic puree, salt, pepper, and brown lightly.
Lower heat, and add chicken, simmer for 10 minutes or until all of the chicken is cooked.
Add the white wine, marsala wine and the chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced by half, or about 15 minutes.
Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.
Boil the rigatoni al dente, about 10-12 minutes. Do not rinse.
Add the well-drained rigatoni to the skillet and finish with parmesan cheese, basil, parsley, and butter. Stir well, then serve hot, with a garnish of grated parmesan cheese.
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