Chicken Rigatoni and Mushroom Marsala

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 10 oz Cremini mushrooms
  • 3 cloves Garlic
  • 1 Onion, medium

• Canned Goods

  • 1 cup Chicken stock

• Pasta & Grains

  • 2 1/2 cups Rigatoni pasta, dried

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 Splash Or two of whole milk
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup Marsala wine

Found on tablefortwoblog.com

Description

Directions

• In a large pot, bring salted water to a boil. Add in pasta once the water has boiled and cook the pasta according to directions on the box. Drain pasta after its done cooking.
• Meanwhile, cut up the chicken into cubes and season with salt and pepper.
• In a large skillet over medium-high heat, cook the chicken until its just cooked through.
• Add onions, mushrooms, and garlic and cook until mushrooms have shrunk down in size and onions translucent and fragrant, about 5-7 minutes.
• Melt butter in the skillet then add chicken stock and marsala wine. Cook until 1/2 the liquid has cooked off.
• Add the splash of milk (or heavy cream, if desired) and continue to let thicken. Cut the heat and add the parmesan cheese, salt, and pepper. Stir to incorporate and until it melts. Add the pasta and stir some more.
• The sauce might seem more liquid than thick but it thickens as it cools.
• Toss gently before serving and top with more cheese, if desired.