Parmesan Mushroom Marsala Rigatoni Recipe for Cancer and Chemotherapy

Parmesan Mushroom Marsala Rigatoni easy delicious healthy cancer cooking recipes


Parmesan Mushroom Marsala Rigatoni Recipe for Cancer and Chemotherapy

Ease of Preparation: Easy Recipe

Dish Description:
Filling and savory yet light sauce with fun Rigatoni noodles and chicken to round out the dish.

Tasting Guidelines:
This recipe should taste savory with a hint of sweet.
The weight of this recipe is light and rich but can be balanced with parsley and basil.
The texture of this recipe is soft.
This recipe is good for people with low to moderate treatment side effects.
This recipe gives an emotional response of rich and delicious Italian food.
This recipe is best categorized as American-Italian.

Food Ingredients:
1/2 lb. chicken breast, grilled and thinly sliced
1 lb. Rigatoni noodles (I use Barilla), cooked in salted water
2 cups chicken broth
8 oz Portabella mushrooms, sliced
1 small red onion, finely chopped
1/2 cup Parmesan cheese, grated
1/2 cup whole milk
2-3 tbsp. cornstarch

Flavor Balancers:
kosher salt to taste
black pepper to taste
red pepper to taste
1/2 cup Marsala wine sauce
3 tbsp. sugar
1 tbsp. balsamic vinegar
1 tbsp. red wine vinegar

Aromatics:
2 tbsp. garlic, minced
1 tbsp. rosemary
1/4 cup parsley and basil mix, finely chopped

Recipe Directions:
In a large, high sided saute pan, saute garlic. When garlic begins to cook, immediately add mushrooms and onions. Cover and allow to work until onions are translucent and mushrooms have released all flavor.
Add rosemary, allowing to work for 30 seconds. Add cooked chicken and Marsala wine, stirring frequently and allowing to reduce.
Add chicken broth. Allow to reduce for about 15 minutes. Add milk and remaining seasonings except Parmesan and cornstarch. Allow to simmer 10 more minutes.
Thicken with corn starch to desired consistency, reduce heat. Stir in Parmesan. Toss cooked noodles in sauce. Serve with fresh basil and parsley mixture on top.

Chef Recipe Tips:
Sauce should be savory with a hint of sweetness. Most of the salt in the dish will come from the Parmesan and noodles. So the sauce itself does not need a lot of salt added.  So make sure that you salt the sauce lightly.

The parsley and basil mixture needs to be added at the very end and NOT allowed to cook. It gives a big pop of flavor at the end of every bite and acts a palate cleanser.


Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimine. All of our recipes can be made with organic ingredients if you choose. Our holistic approach to cooking will help you not only be able to eat but to also enjoy the taste of your food again during and after cancer and chemotherapy treatments. We have many healthy recipes, crockpot recipes, chicken recipes, dinner recipes, shrimp recipes, pasta recipes, soup recipes, vegan recipes, salad recipes, vegetarian recipes, breakfast recipes, and even a great chili recipe. Talk with your oncologist and dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon or Barnes and Noble. Have specific questions? Email us at cookingforchemo@gmail.com

About the Author:

Chef Ryan Callahan is a classically trained chef with fifteen years of culinary experience. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments.