Balsamic mushrooms, chicken, caramelized onions, and rigatoni all tossed in a Marsala cream sauce. This copycat recipe is easy to make at home! There is no wonder why it's one of Maggiano's most popular dishes!
I hope that you and yours had a lovely Easter. You may have noticed the blog was dark all Holy Week; it's a super busy time at work for me and my blog got pushed to the back burner. Spring has sprung and the longer daylight hours have me tricked into thinking I can get a lot more done in a day :) I have some great recipes coming your way!
Maggiano's may be a chain restaurant but it's one of our favorites! I especially love their on the house classic pastas. Perhaps one of the most popular dishes they serve is Rigatoni "D" - the "D" is for it's creator, David DiGregorio. The Marsala cream sauce is the star in this dish but don't discount those balsamic mushrooms! You may find yourself eating them straight off the baking sheet :)
1/4 cup balsamic vinegar
8 ounces mushrooms, sliced
1 yellow onion, diced (about 1 cup)
2 cloves garlic, minced
1 lb rigatoni pasta
2 cups cold chicken broth
1 tablespoon cornstarch
2 tablespoons extra virgin olive oil
1 lb boneless/skinless chicken breasts, sliced into thin 2 inch pieces
1/2 cup white wine
3/4 cup sweet Marsala wine
2 cups heavy cream
2 tablespoons fresh basil, chopped
Grated Parmesan, if desired
Salt and pepper
Preheat oven to 450. On a baking sheet, toss together the balsamic vinegar, mushrooms, onion, and garlic until well combined. Spread into an even layer and bake for 15 minutes or until all liquid has evaporated. Set aside.
Cook the rigatoni according to package directions. Drain well and set aside.
In a glass measuring cup, whisk together the cornstarch and cold chicken broth. Set aside.
In a large deep skillet or Dutch oven, heat the oil over medium-high.Add the sliced chicken to the pan and cook for 3-4 minutes, or until lightly golden in color. Add the white wine and cook until evaporated. Add the Marsala wine and cook until reduced by half. Add the reserved chicken broth and bring to a simmer. Add the heavy cream, salt, pepper, and reserved mushrooms, onion, and garlic. Bring to a simmer and allow the sauce to thicken.
Add the drained pasta and cook another 2 minutes, carefully combining the sauce with the pasta.
Top with chopped basil and grated Parmesan, if desired.