Rigatoni D

• 5 tbsp. extra virgin olive oil
• 4 tablespoons butter or margarine
• 8 oz. button mushrooms
• 1/2 large Spanish yellow onion, chopped
• 1 1/2 tsp garlic puree (garlic in a jar, mashed)
• 1/4 cup all-purpose flour
• 1 tsp. salt
• 1/2 tsp. fine ground black pepper
• 4 boneless chicken breast halves without skin, cut into 1-2" thin strips
• 1 1/2 oz white wine (chardonnay or pinot grigio, good quality)
• 6 oz. Marsala wine (Taylor or Cribari, cheap stuff)
• 14 oz. of Chicken broth (Swanson etc)
• 16 oz. of heavy cream or half-and-half
• 2 tbsp. grated parmesan cheese
• 1/2 tbsp fresh basil (buy fresh or don't make this dish)
• 1/2 tbsp fresh parsley
• 8 oz. rigatoni pasta
• Small amount of shaved parmesan cheese for topping

1. Pound chicken to 1/4" thickness between 2 sheets of plastic wrap.
2. Combine flour, 1/2 tsp. salt, 1/4 tsp. pepper, and basil; mix well. Heat 3 tbsp. oil and 3 tbsp. butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture. Cook chicken until lightly browned on first side (about 2 minutes). Turn chicken until lightly bowned on other side, then set aside.
3. In a large (12") high wall skillet, heat oil, mushrooms, Spanish onion, garlic puree, 1/2 tsp. salt, 1/4 tsp. pepper and brown lightly.
4. Cube cooked chicken and add back to the skillet.
5. Add the white wine, Marsala wine and the chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced half. (About 15 minutes)
6. Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.
7. Cook the Rigatoni al dente (not fully cooked, about 10-11 minutes) (do not rinse after draining water)
8. Add the well-drained rigatoni to the pan.
9. Finish with parmesan cheese, basil, parsley and 1 tbsp. butter. Stir well then serve with a nice helping of shaved parmesan cheese on top.

extra virgin olive oil, butter, button mushrooms, spanish yellow onion, garlic, allpurpose, salt, ground black pepper, chicken breast, white wine, marsala wine, chicken broth, heavy cream, parmesan cheese, fresh basil, parsley, rigatoni pasta, amount

Taken from www.epicurious.com/recipes/member/views/rigatoni-d-50061144 (may not work)