Chicken Marsala Rigatoni

2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces chicken breasts, cut into 1-2" thin strips
1 1/2 ounces white wine, Chardonnay or Pinot Grigio
14 ounces chicken broth
16 ounces heavy cream
2 tablespoons parmesan cheese, grated
1/2 tablespoon basil, fresh
1/2 tablespoon parsley, fresh
1 tablespoon butter
8 ounces rigatoni pasta, made according to package
8 ounces baby portobello mushrooms
3/4 cup onions, chopped

In a large skillet, heat oil, mushrooms, onion, garlic puree, salt, pepper, and brown lightly.
Lower heat, and add chicken, simmer for 10 minutes or until all of the chicken is cooked.
Add the white wine, marsala wine and the chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced by half, or about 15 minutes.
Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.
Boil the rigatoni al dente, about 10-12 minutes. Do not rinse.
Add the well-drained rigatoni to the skillet and finish with parmesan cheese, basil, parsley, and butter. Stir well, then serve hot, with a garnish of grated parmesan cheese.


Number of Servings: 6

Recipe submitted by SparkPeople user CORRINAJUNE.