Description
Chicken and mushroom rigatoni with chicken seared in thyme and sage, and Portobello mushrooms in a creamy white sauce with a hint of nutmeg.
Ingredients
Units
Scale
- 1 lb. rigatoni pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 oz. baby Portabella mushrooms, sliced
- 1 shallot, minced
- 1 tablespoon garlic, minced
- 1/4 cup Parmesan cheese, grated
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon sage
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Fresh parsley to garnish, chopped
Instructions
- Bring a pot of salted water to boil and cook the rigatoni until al dente. Reserve 1/4 cup of pasta water then drain and set aside.
- Meanwhile, in a dutch oven over medium-high heat, sear the chicken with some olive oil, salt, pepper, thyme and some sage until the chicken is browned. Set aside.
- In the same pan, saute shallots and garlic until fragrant.
- Add the mushrooms and cook until the mushrooms have cooked down, about 2 minutes.
- Add in chicken broth and deglaze the pan, scraping up any browned bits.
- Reduce heat to medium and pour in heavy cream, 1/4 cup of the reserved pasta water and add in Parmesan cheese. Stir until the cheese has melted into the sauce.
- Season with salt, pepper and nutmeg and simmer until the sauce is reduced by half or coats the back of a spoon.
- Add in the pasta and toss to combine with the sauce.
- Dish and serve hot topped with the chicken and fresh parsley.
- Prep Time: 10 mins
- Cook Time: 20 mins