I know, it’s surprising. Another pasta dish! This is a new one for us, but it sounded good tonight and we had all of the ingredients so we decided to try it out. This pasta is actually called “Rigatoni di Gregorio” but since I changed it a little, I’m not sure that it really qualifies as such anymore.
We grilled the chicken instead of pan-frying it, and I added green olives in lieu of parsley, mostly because my girls won’t eat “green stuff” on their pasta. I don’t understand why, they eat everything from guacamole to spinach, but put green leafy stuff on their pasta and it’s a no-go. I also halved the cream in an effort to save some calories.
This is a super quick and easy dish, and very filling – perfect for a weeknight meal. My girls DID eat it, although they picked the olives out and ate them first! It’s very similar to the mushroom marsala recipe that I posted a few weeks ago, but has more ingredients so it’s a little more complex, both in flavor and preparation.
Hope you enjoy this one!
- 16 oz box Rigatoni
- 8 oz button mushrooms, chopped
- 1 cup finely chopped yellow onion
- 6 garlic cloves, finely chopped
- 1/2 cup heavy cream
- 2 cups chicken stock, low sodium
- 1/2 cup dry white wine
- 1/4 cup sweet Marsala wine
- 2 teaspoons minced fresh basil
- 2 teaspoons minced fresh parsley (I omitted this one)
- 12 oz can pitted green olives (we prefer Lindsay natural, packed in water and sea-salt), rough chopped
- 2 Tbsp olive oil
- 1/4 cup freshly grated parmesan cheese
In a large stock pan, cook Rigatoni according to package directions. Drain and set aside when al dente.
Grill 2 large chicken breasts, seasoned with olive oil, salt and pepper on indoor or outdoor grill. When finished, set aside to rest while you complete the sauce.
Meanwhile, in a large, high-sided skillet, cook onion in olive oil until onions are transparent. Add mushrooms and cook until moisture is pulled out, about 5 minutes. Add garlic and cook just until garlic starts to soften, about 3 minutes.
Remove from heat, and add white wine and marsala. Use a flat spoon to deglaze the bottom of the pan, and return to a medium heat. Add chicken stock and simmer until liquid is reduced by half. Add cream and paremesan cheese (and herbs if you used them) until you bring it to a slight simmer. Add pasta and olives to sauce and stir to coat. Cut chicken into bite size pieces and add to pasta. Salt and pepper to taste.
Garnish with a sprinkle of parmesan cheese, serve with buttered, crusty bread, and enjoy!0