Chef Ketty Firmence 2016-12-08 05:13:22
INGREDIENTS 12 oz Dry Mezzi Rigatoni or other dry tube pasta 2 6oz - 8oz Boneless Skinless Chicken Breasts 6 oz Sliced White Button Mushrooms 1/2 Small White Onion, sliced and caramelized 1/4 cup Prepared Demi-Glace 1/4 cup Dry Marsala 1/2 cup Heavy Cream 1 cup Beef or Chicken Stock 2 tablespoons unsalted Butter Extra Virgin Olive Oil 4 tablespoons Grated Parmigiana Cheese Salt and pepper PREPARATION Cook pasta according to directions, drain and set aside. Cut chicken breast into 1” by 1½” strips. Lightly coat with olive oil and season with salt and pepper. Sauté chicken strips in large pan on medium heat until just cooked through. Remove and set aside. In same pan, add 1 tablespoon butter and sliced mushrooms. Sauté on medium high heat until almost cooked, about 2-3 minutes. Add Marsala and let cook down for about 30 seconds. Reduce heat back to medium and add Demi-Glace, heavy cream, stock and reserved chicken. Let simmer and reduce for 1-2 minutes. Adjust seasoning to taste with salt and pepper. Add remaining tablespoon of butter and pre-cooked pasta. Mix well and divide in two Pasta Bowls. Top with grated cheese and serve.
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