Chicken and sausage rigatoni Add the cooked pasta and half of reserved pasta water. Cook rigatoni according to package directions. Sprinkle chicken with garlic salt; add flour and toss to coat.

Ingredients of Chicken and sausage rigatoni

  1. It's 1 lb of rigatoni pasta, uncooked.
  2. Prepare 1 lb of ground italian sausage.
  3. You need 1 lb of chicken breasts, cubed.
  4. Prepare 4 tbsp of olive oil, extra virgin.
  5. You need 1/2 tsp of salt.
  6. Prepare 2 tsp of onion powder.
  7. Prepare 1 tsp of garlic powder.
  8. It's 1/4 tsp of black pepper.
  9. Prepare 2 small of shallots, sliced.
  10. You need 6 oz of crimini mushrooms, quartered.
  11. You need 4 clove of garlic, minced.
  12. Prepare 1/4 cup of marsala wine.
  13. Prepare 2 tbsp of basil, chopped.
  14. It's 1 cup of light cream.
  15. It's 1/4 cup of Italian flat parsley, chopped.
  16. It's 1/3 cup of parmesan cheese, shredded.
  17. It's 2 stick of scallions, sliced.

Chicken and sausage rigatoni instructions

  1. Boil some salted water and cook pasta until al dente. Strain but preserve 1/4 cup of the liquid..
  2. Heat pan and cook sausage until brown. Remove and set aside..
  3. Heat half the oil. Season the chicken and cook. Remove and set aside..
  4. Add remaining oil and add shallots. Then add mushrooms. Next add garlic. Add a pinch of salt. Add marsala wine and reduce by half. Add basil and cream..
  5. Add sausage and chicken back to pan. Add half the parsley as well..
  6. Mix the pasta, meat, cheese and remaining parsley together very well. Serve..

Add the heavy cream and bring to a boil over high heat. Bring a large pot of lightly salted water to a boil. Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese, and serve.

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