The Cheapbyte's Rigatoni D'

AKA Chicken Marsala


2 tbsp. extra virgin olive oil

8oz button mushrooms

½ large Spanish yellow onion, chopped

1 ½ tsp garlic puree (garlic in a jar, mashed)

1 tsp. kosher salt (regular table salt if you don't have kosher)

½ tsp. fine ground black pepper

8oz chicken breast raw, cut into 1-2" thin strips

1 ½ oz white wine (chardonnay or pinot grigio, good quality)

6 oz Marsala wine (Taylor or Cribari, cheap stuff)

14 oz of Chicken broth (Swanson etc)

16 oz of heavy cream or half-and-half

2 tbsp. grated parmesan cheese

½ tbsp fresh basil (buy fresh or don't make this dish)

½ tbsp fresh parsley

1 tbsp butter

8oz rigatoni pasta

Small amount of shaved parmesan cheese for topping

Cooking instructions:

In a large (12") high wall skillet, heat oil, mushrooms, Spanish onion, garlic puree, salt, pepper and brown lightly.

Lower heat and add chicken, cook for 10 minutes or until all of the chicken is white (No fleshy color).

Add the white wine, Marsala wine and the chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced half. (About 15 minutes)

Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.

Cook the Rigatoni al dente (not fully cooked, about 10-11 minutes) (do not rinse)

Add the well-drained rigatoni to the pan and finish with parmesan cheese, basil, parsley and butter. Stir well then serve with a nice helping of shaved parmesan cheese on top.