Yesterday was T’s birthday, and because she and Mr. T are kind enough to let me shack up at their house for a few weeks, and because she is my best friend, I wanted to do something nice for her on her birthday. So, I decided to offer to make her dinner – anything she wanted. In traditional girl fashion, she couldn’t think of anything, so Mr. T helped me out by telling me one of her favorite dishes from the Italian restaurant, Maggiano’s. Rigatoni “D”. Ok, looks simple enough on their website, so I went in search of a recipe replica, and was fortunate enough to come across a couple that had good reviews.
I popped some cupcakes in the oven and wrote out a quick grocery list. About this time, T came to me and asked what her options for dinner were. I told her anything she wanted, but that Mr. T and I had already decided for her 🙂 In my opinion it is a creamy version of Chicken Marsala – which is great!! Both T and Mr. T said that it tasted just like Maggiano’s, so score!! Happy Birthday T, love you!!
Rigatoni “D” (A Maggiano’s replica)
Found on Food.com
- 2 tablespoons extra virgin olive oil
- 10 ounces baby portobella mushrooms, sliced
- 3 tablespoons balsamic vinegar
- 1 yellow onion, chopped
- 2 teaspoons garlic, chopped
- salt and pepper to taste
- 2 lb chicken breasts, cut into 1 to 1 1/2 inch pieces
- 1/2 quart chicken stock
- 4 ounces marsala wine
- 2 ounces white wine
- 1/2 quart heavy cream
- 1 lb rigatoni pasta
- 1 tablespoon fresh basil, chopped
- 1 tablespoon parsley, chopped
- 2 tablespoons parmesan cheese, grated
- 2 ounces garlic butter
- grated parmesan and parsley for garnish
- Heat oil over medium-high heat in a skillet.
- Add onions and cook for 2-3 minutes. Lower heat and cook an additional 2 minutes until caramelized.
- In a separate, larger skillet, saute mushrooms with balsamic vinegar, over medium-high heat.
- Add onions to the mushrooms and season with salt and pepper.
- Add garlic, chicken, chicken stock, marsala, and white wine. Cook until reduced by half, about 5 minutes.
- Add cream and bring to a boil.
- Once boiling, reduce heat and simmer to skim away any impurities.
- Meanwhile, cook rigatoni al dente, according to package instructions.
- Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper.
- Place in pasta bowl and garnish with parmesan shavings and chopped parsley.