Chicken and Mushrooms with Rigatoni

• 2 tablespoons EVOO
• 2 tablespoons butter
• 1 pound crimini or button mushrooms, sliced
• 3 to 4 cloves garlic, finely chopped
• 2 shallots, finely chopped
• A few sprigs each fresh sage and thyme, finely chopped
• Salt and freshly ground black pepper
• 2 tablespoons tomato paste
• About 1/3 cup marsala or dry sherry
• 2 cups tomato passata or puree
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 cups poached chicken, in bite-size pieces
• 1 pound rigatoni
• Freshly grated Parmigiano-Reggiano

1. Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil.
2. Add the mushrooms and brown well.
3. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more.
4. Then add the tomato paste, stir 1 minute more.
5. Add the marsala, stir.
6. Add the passata, stock and cream, and combine.
7. Add the chicken and simmer over low heat to thicken.
8. Adjust seasoning.
9. Cool and store for a make-ahead meal.
10. Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente.
11. Reserve a cup starchy water, then drain.
12. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight.
13. Serve topped with Parmigiano-Reggiano.

evoo, butter, crimini, garlic, shallots, sage, salt, tomato paste, marsala, tomato passata, chicken stock, heavy cream, chicken, rigatoni

Taken from www.foodnetwork.com/recipes/rachael-ray/chicken-and-mushrooms-with-rigatoni-recipe.html (may not work)