Rigatoni "D" For The Win

 It's summertime = It's concert season!

Our summer concert season is lining up nicely and we recently hit Paramount Theatre in Denver for Moody Blues' John Lodge.  WOW!

The obligatory "prom pose" session.

We had an incredible time at the concert.  Special vocals were Jon Davison from Yes.  Brought back so many memories for us growing up in the 70's.

As our tradition goes, concert nights mean date night dinner out...yay, no cooking for me!!!

This time we went to Maggiano's Little Italy.  Oh my goodness.  It was such a treat from the moment we arrived until we left.  Always a first class experience there, never disappoints.  You must try the Rigatoni "D"...there are no words.  I stretched my meal out to take home leftovers for 2 lunches!

Rigatoni "D"

Courtesy of Maggiano's Little Italy, Denver

Mushrooms:

1/4 cup Balsamic Vinegar

1-1/2 cups Button Mushrooms, sliced 1/4" thick

1/3 cup Yellow Onion, diced 1/4"

1 Garlic Clove, finely chopped

1 tsp Kosher Salt

1/8 tsp freshly ground Black Pepper

Preheat oven to 450 degrees.  In a mixing bowl, add all ingredients and mix until onions and mushrooms are seasoned with garlic and salt and pepper and well coated with vinegar.  Place seasoned onions and mushrooms on a 12x18 cookie sheet and bake in the oven until mushrooms reach a deep brown color, approximately 15 minutes.  Remove from oven and reserve (set aside).

Pasta:

10 ounces Rigatoni pasta

Olive Oil

Follow directions on box for cooking.  When pasta is cooked, drain and toss with olive oil.  Reserve.

Marsala Cream Sauce:

2 cups Chicken Broth, cold

1-1/2 Tbl Corn Starch

1 ounce Olive Oil

1 lb Chicken Breast, boneless/skinless, cut in 1" long by 1/2" side strips*

4 Tbl butter

1/2 cup Chardonnay wine

3/4 cup Marsala Wine

2 cups Heavy Cream

1 Tbl Kosher Salt

1/2 tsp freshly ground Black Pepper

2 Tbl Basil, fresh, chopped

1 Tbl Parsley, fresh, chopped

3 ounces Aged Parmesan Cheese, freshly grated

*You could also shredded rotisserie chicken in lieu of cooking the chicken breast.

In a small bowl, add chicken broth and corn starch.  Mix with a wire whisk until incorporated.  Reserve.

Assembly:

In a 4-quart saucepan, add olive oil and 2 ounces of butter.  Heat until butter is fully melted and begins to froth.  Immediately add chicken and cook until well seared and slightly caramelized.

Add Chardonnay wine and Marsala wine and reduce liquid by half.  Add chicken brown/corn starch mixture and heat to a simmer.  Add heavy cream, slat, black pepper, and reserved roasted mushrooms and onions.  Cook until sauce slightly thickens.  

Add cooked rigatoni pasta and cook at a low simmer until sauce coats rigatoni approximately 2 minutes.  Turn flame off, add basil, parsley, and parmesan cheese.  Mix to incorporate.

Serves 4 to 6.  Enjoy!

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