Macaroni Grill's Carmella's Chicken Rigatoni

I haven't been to the Macaroni Grill in years, so I have no idea how this dish compares to the original. But when I saw it on A Spoonful of Sugar, I had to test it out.

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.


Ingredients

• Butter
• 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.