Maggiano's Rigatoni D (without chicken - deduct 144 cal with chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb rigatoni pasta, uncooked2 tablespoons extra virgin olive oil10 ounces button mushrooms1 yellow Spanish onion, chopped2 teaspoons garlic, pureed1 salt and pepper1 lb chicken breasts, cut into 1 to 1 1/2 inch pieces1/2 quart chicken stock2 ounces Marsala wine (Cribari)2 ounces white wine1/2 quart light cream1 tablespoon Basil, Fresh2 tablespoons, grated Parmesan cheese2 ounces Garlic Butter
Cook rigatoni al dente, according to package directions.
Heat oil. Saute mushrooms, Spanish onion and garlic. Brown lightly. Season with salt and pepper.
Add chicken, chicken stock, Marsala, and white wine. Cook until reduced by half.
Add cream and bring to a boil. Turn down heat and simmer; skim away any impurities.
Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, Parmesan cheese, garlic butter, and salt and pepper. Add more Marsala for flavor as needed.
Place in pasta bowl and garnish with Parmesan shavings and chopped parsley.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JJEJJE76.
Heat oil. Saute mushrooms, Spanish onion and garlic. Brown lightly. Season with salt and pepper.
Add chicken, chicken stock, Marsala, and white wine. Cook until reduced by half.
Add cream and bring to a boil. Turn down heat and simmer; skim away any impurities.
Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, Parmesan cheese, garlic butter, and salt and pepper. Add more Marsala for flavor as needed.
Place in pasta bowl and garnish with Parmesan shavings and chopped parsley.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JJEJJE76.
Nutritional Info Amount Per Serving
- Calories: 723.1
- Total Fat: 41.6 g
- Cholesterol: 158.2 mg
- Sodium: 838.0 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 3.0 g
- Protein: 33.3 g
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