Parmesan Mushroom Marsala Rigatoni Recipe

Filling and savory yet light sauce with fun Rigatoni noodles and chicken to
round out the dish. Tasting Guidelines: Taste is savory with a hint of sweet.
Weight is light and rich but can be balanced with parsley and basil. Texture is
soft. Good for people with low to moderate treatment side effects. Best
categorized as American-Italian.

Servings: 6 people

Author: Chef Ryan Callahan

Prep Time
15 minutes

Cook Time
30 minutes

Course:

Main Course Pasta

Cuisine:

Italian

Keywords:

Pasta parmesan mushrooms recipes Rigatoni Marsala parmesan mushroom rigatoni

Instructions

1 In a large, high sided saute pan, saute garlic. When garlic begins to cook,
immediately add mushrooms and onions. Cover and allow to work until onions are
translucent and mushrooms have released all flavor.
2 Add rosemary, allowing to work for 30 seconds. Add cooked chicken and Marsala
wine, stirring frequently and allowing to reduce.
3 Add chicken broth. Allow to reduce for about 15 minutes. Add milk and remaining
seasonings except Parmesan and cornstarch. Allow to simmer 10 more minutes.
4 Thicken with corn starch to desired consistency, reduce heat. Stir in Parmesan.
Toss cooked noodles in sauce. Serve with fresh basil and parsley mixture on top.

Parmesan Mushroom Marsala Rigatoni Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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