Parmesan Mushroom Marsala Rigatoni Recipe
Filling and savory yet light sauce with fun Rigatoni noodles and chicken to round out the dish.
Taste is savory with a hint of sweet.
Weight is light and rich but can be balanced with parsley and basil.
Texture is soft.
Good for people with low to moderate treatment side effects.
Best categorized as American-Italian.
Prep Time15 mins
Cook Time30 mins
Servings: 6 people
- 1/2 lb. chicken breast grilled and thinly sliced
- 1 lb. Rigatoni noodles I use Barilla, cooked in salted water
- 2 c. chicken broth
- 8 oz Portabella mushrooms sliced
- 1 small red onion finely chopped
- 1/2 c. Parmesan cheese grated
- 1/2 c. whole milk
- 2-3 tbsp. cornstarch
- kosher salt to taste
- black pepper to taste
- red pepper to taste
- 1/2 c. Marsala wine sauce
- 3 tbsp. sugar
- 1 tbsp. balsamic vinegar
- 1 tbsp. red wine vinegar
- 2 tbsp. garlic minced
- 1 tbsp. rosemary
- 1/4 c. parsley and basil mix finely chopped
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.
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.