Chicken and Rosemary Cream Rigatoni

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 6 people

Categories: Chicken, Main Dish, Rachael Ray

Ingredients

  • Sauce:
  • 4 garlic cloves, minced
  • 1 large shallot, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup dry white wine
  • 1 1/2 cups nofat chicken broth
  • 1/2 cup heavy cream
  • 3 sprigs fresh rosemary, leaves stripped from stem and finely chopped
  • ground nutmeg (a pinch)
  • salt
  • pepper
  • Other:
  • 1 lb chicken tenders, each cut in half across
  • balsamic vinegar
  • coarse salt
  • 1 tablespoon extra virgin olive oil
  • 1/2 lb penne rigate, cooked al dente
  • grated parmigiano or romano cheese

Directions

  1. In a big skillet, cook garlic and shallots in oil over medium heat until garlic sizzles in the oil.

  2. Add in wine; cook until reduced by half.

  3. Add in chicken broth, cream, rosemary, nutmeg, salt, and pepper; cook over medium heat, stirring occasionally, 10-15 minutes, until sauce thickens.

  4. While the sauce simmers, rub chicken with a little balsamic vinegar, salt, and pepper.

  5. Heat oil in a second skillet over medium-high heat.

  6. Add in chicken; cook 4 minutes on each side; remove from heat.

  7. Add chicken to thickened sauce; cook 4-5 minutes.

  8. Toss with pasta and serve with grated cheese for topping.

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