Rigatoni D Copycat

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.