Chicken and sausage rigatoni

• 1 lb rigatoni pasta, uncooked
• 1 lb ground italian sausage
• 1 lb chicken breasts, cubed
• 4 tbsp olive oil, extra virgin
• 1/2 tsp salt
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 2 small shallots, sliced
• 6 oz crimini mushrooms, quartered
• 4 clove garlic, minced
• 1/4 cup marsala wine
• 2 tbsp basil, chopped
• 1 cup light cream
• 1/4 cup Italian flat parsley, chopped
• 1/3 cup parmesan cheese, shredded
• 2 stick scallions, sliced

1. Boil some salted water and cook pasta until al dente.
2. Strain but preserve 1/4 cup of the liquid.
3. Heat pan and cook sausage until brown.
4. Remove and set aside.
5. Heat half the oil.
6. Season the chicken and cook.
7. Remove and set aside.
8. Add remaining oil and add shallots.
9. Then add mushrooms.
10. Next add garlic.
11. Add a pinch of salt.
12. Add marsala wine and reduce by half.
13. Add basil and cream.
14. Add sausage and chicken back to pan.
15. Add half the parsley as well.
16. Mix the pasta, meat, cheese and remaining parsley together very well.
17. Serve.

rigatoni pasta, ground italian sausage, chicken breasts, olive oil, salt, onion, garlic, black pepper, shallots, crimini mushrooms, clove garlic, marsala wine, basil, light cream, italian flat parsley, parmesan cheese, scallions

Taken from cookpad.com/us/recipes/349110-chicken-and-sausage-rigatoni (may not work)