Maggianos Little Italy Chicken Marsala Recipes

MAGGIANO'S LITTLE ITALY RIGATONI DI GREGORIO (COPYCAT)

Steps:

• Heat oil and sauté mushrooms, onion and garlic puree. Brown lightly and season with salt and pepper.
• Add white wine, Marsala wine and chicken stock. Reduce by half. Add cream and bring to a boil and turn down heat and simmer to skim away any impurities.
• Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic butter and salt and pepper to taste. Add Marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and additional basil leaves.
• * My notes: I use a mix of onion AND shallots. I use an 8 oz package of mushrooms, roughly chopped and 10 oz of chicken breast. I also add in about six fresh basil leaves roughly chopped up.

RIGATONI "D" (MAGGIANO'S)

Steps:

• Heat oil.
• Caramelize onions.
• Saute mushrooms with balsamic vinegar.
• Add onions to the mushrooms.
• Season with salt and pepper.
• Add garlic .
• Add chicken.
• Add chicken stock, Marsala, and white wine. Cook until reduced by half.
• Add cream and bring to a boil.
• Turn down heat and simmer to skim away any impurities.
• Cook rigatoni al dente.
• Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper.
• Add more Marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and chopped parsley.