Rigatoni D

1/4 c balsamic vinegar
1 1/2 cups sliced button mushrooms
3/8 c onion, diced
1 tbs fresh garlic, finely chopped
2 c low sodium chicken broth, cold
1 1/2 tbs corn starch
2 c rigatoni pasta
1/4 c olive oil, divided
1 lb chicken breasts, boneless and skinless
4 tbs butter
1/2 c white wine, Chardonnay
3/4 c sweet Marsala wine
2 c heavy cream
1 tbs kosher salt (I did less)
1/2 tsp black pepper
2 tbs fresh basil, chopped
3/8 c Parmesan cheese, grated

Preheat oven to 450.  On a 12 X 18 cookie sheet or tray, mix diced onions, mushrooms, garlic and balsamic vinegar together, ensuring all ingredients are evenly mixed and coated.  Bake for 15 minutes until mushrooms are a deep brown color and almost all liquid and moisture and evaporated.  Set aside mixture.

In a medium bowl, combine corn starch with cold chicken broth with a whisk.  Set aside.

Prepare pasta as directed to al dente stage (approx. 10 minutes before you plan on cooking the entire pasta dish).  Do not shock the pasta in ice water or run under cold water.  Drain in a colander, shake out excess water, then toss with half the olive oil (2 tbs) and reserve for final dish.

Cut chicken into pieces approximately 1" long by 3/4" wide.  Combine remaining olive oil and butter in a Dutch oven, brown butter then add chicken and cook approximately 3-4 minutes until a light golden brown color is achieved.  Immediately add the white wine to the sauteed chicken, reduce until dry, add the Marsala wine and reduce by half, then add the cold chicken broth & corn starch, bring to a simmer.  Add cream, salt, pepper, and mushroom mixture.  Bring to a simmer and allow sauce to thicken.  Add pasta and continue cooking 2 minutes.  Finish by adding fresh basil, Italian parsley, and grated Parmesan cheese.


From Maggiano's