This made enough for lots of leftovers, which I always appreciate! The caramelized onions and the mushrooms set this apart from an average pasta dinner, and even my three-year-old taste-tester gave it his seal of approval. The fact that it was fast and easy is, of course, a huge bonus.
- 8oz baby bella mushrooms
- 1/2 sweet onion carmelized (cook down with butter until soft and mushy... I use marsala to de-glaze the pan)
- 8 oz grilled chicken breasts (chunked)
- salt and pepper
- 2t dried basil
- 4oz of Marsala wine
- 10 oz heavy cream
- 12oz rigatoni (cooked)
- 2oz shredded parmesan
Melt butter in pan. Saute mushrooms, chicken, basil, carmelized onions salt and pepper. Saute for 2-3 minutes.
Add Marsala wine and cook for 1 minute.
Add heavy cream and bring to a boil for 2 minutes.
Dump cooked rigatoni in pan (if you have room in your pan. If not dump mixture over bowl of cooked rigatoni and mix.
Sprinkle with shredded parmesan cheese.