Carmela’s Chicken Rigatoni (Copycat Macaroni Grill)
(from rosie’s recipe box)
reduced the “6 oz. butter flavored oil” to 2 oz. butter and 2 oz. extra virgin olive oil
Source: food.com
Categories: Pasta, chicken, not tried
Ingredients
- 4 tablespoons butter and 1/4 cup extra virgin olive oil
- 8 ounces mushrooms
- 12 ounces grilled chicken
- salt and pepper
- 2 teaspoons basil
- 6 ounces caramelized onion (use Caramelized Onions recipe for 2)
- 6 ounces cooking wine (Marsala)
- 20 ounces heavy cream
- 1 lb. rigatoni pasta
- 2 ounces parmesan cheese
Directions
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In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
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Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.
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Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
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Transfer to plate, garnish with parsley.