Maggiano’s Rigatoni D’s
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By Diana Shyam
Maggiano’s Rigatoni D’s
For this recipe, we're going to prepare the mushrooms, the pasta, and the sauce separately, and then we'll bring them all together at the end.
Updated at: Thu, 17 Aug 2023 05:35:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
29
High
Nutrition per serving
Calories957 kcal (48%)
Total Fat61 g (87%)
Carbs58.3 g (22%)
Sugars11.3 g (13%)
Protein31.6 g (63%)
Sodium2491.6 mg (125%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
MUSHROOMS
¼ cupBalsamic Vinegar
1 ½ cupsButton Mushrooms
sliced 1/4” thick
⅓ cupYellow Onion
diced 1/4”
1Garlic Clove
finely chopped
1 tspKosher Salt
⅛ tspBlack Pepper
freshly ground
PASTA
MARSALA CREAM SAUCE
2 cupsChicken Broth
cold
1.5 TbspCorn Starch
1 ozOlive Oil
Volume
1 lbChicken Breast
boneless/skinless, cut in 1” long by 1/2” wide strips
4 Tbspbutter
½ cupChardonnay
¾ cupMarsala Wine
2 cupsheavy cream
1 TbspKosher Salt
½ tspBlack Pepper
freshly ground
2 TbspBasil
fresh, chopped
1 TbspParsley
fresh, chopped
3 ozAged Parmesan Cheese
Volume
Instructions
MUSHROOMS
Step 1
Preheat oven to 450°. In a mixing bowl, add all ingredients and mix until onions and mushrooms are seasoned with garlic and salt and pepper and well coated with vinegar. Place seasoned onions and mushrooms on a 12x18 cookie sheet and bake in the preheated 450° oven until mushrooms reach a deep brown color, approximately 15 minutes. Remove from oven and reserve (set aside).
PASTA
Step 2
Follow directions on box for cooking. When pasta is cooked, drain and toss with olive oil. Reserve.
MARSALA CREAM SAUCE
Step 3
In a small mixing bowl, add chicken broth and corn starch. Mix with a wire whip until incorporated. Reserve.
ALL INSTRUCTIONS
Step 4
1. In a 4 quart sauce pan, add olive oil and 2 oz of butter. Heat until butter is fully melted and begins to froth.
Step 5
2. Immediately add chicken and cook until well seared and slightly caramelized.
Step 6
3. Add white wine and Marsala and reduce liquid by half.
Step 7
4. Add chicken broth/corn starch mixture and heat to a simmer.
Step 8
5. Add heavy cream, salt, black pepper, and reserved roasted mushrooms and onions. Cook until sauce slightly thickens.
Step 9
6. Add cooked rigatoni pasta and cook at a low simmer until sauce coats rigatoni, approximately 2 minutes.
Step 10
7. Turn flame off, add basil, parsley, and parmesan cheese.
Step 11
8. Mix to incorporate.
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