Sep 21, 2009

Chicken and Rosemary Cream Rigatoni

Rachel Ray does it again.  I think I've grown used to the ingredients she uses (shallots, chicken broth, scallions, lots of cheese) so her recipes are just easier for me than other non-Rach recipes.  My pantry is very Rachel Ray friendly at this point plus our library has every one of her cookbooks which is awesome!


So this I chose because I wanted to imitate one of my favorite dishes from Macaroni Grill.  I don't know that this recipe tasted like the one I wanted it to but it was still DELICIOUS!  So good and actually pretty easy.  I think this could be done in a half hour.  Says it serves 4 to 6 but I would say definitely 6.  (Note:  when you taste the sauce by itself it is very salty but once you toss it with the pasta it evens out.)


This isn't a picture of this actual dish because I forgot to take one and couldn't find one online but it looks just like this except with chunks of chicken.  I figured I just needed to put one on here because I know I like to have a picture.





Chicken and Rosemary Cream Rigatoni

4 cloves garlic, minced
1 large shallot, minced (I used 2)
2 tbsp EVOO
1/2 cup dry white wine (I used white cooking wine)
1 1/2 cups no fat, low-sodium chicken broth
1/2 cup heavy cream
2 tbsp dried rosemary (or 3 sprigs fresh)
1 tsp ground nutmeg
salt & pepper to taste

1 lb boneless chicken cut into small chunks
balsamic vinegar
salt & pepper to taste
1 tbsp EVOO

1/2 lb penne rigate pasta, cooked al dente
grated parmesan cheese for the table

In large skillet cook garlic and shallots in olive oil over medium heat until garlic speaks by sizzling in oil.  Add wine and reduce by half.  Add chicken broth, cream, and seasonings.  Cook over medium heat, stirring occasionally, 10 to 15 minutes, until sauce thickens.

While sauce simmers, place chicken, a few splashes of balsamic vinegar, and salt and pepper into a bowl.  Combine to coat chicken well.  Heat olive oil in a second skillet over medium-high heat.  Add chicken and cook 4 minutes on each side.  Remove from heat.

Add chicken to thickened sauce and cook for 4 or 5 minutes.  Toss with pasta and serve with plenty of grated cheese for topping.

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