Maggiano's Little Italy Rigatoni D's Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 tablespoons extra virgin olive oil 10 ounces button mushrooms 3 tablespoons balsamic vinegar 1 yellow onion, chopped 2 teaspoons garlic, pureed salt and pepper 1 lb chicken breast, cut into 1 to 1 1/2 inch pieces 1/2 quart chicken stock 2-4 ounces marsala wine (Cribari) 2 ounces white wine 2 cups heavy cream 1 lb rigatoni pasta 1 tablespoon fresh basil, chopped 2 tablespoons parmesan cheese, grated 2 ounces garlic butter parmesan cheese, shavings (garnish)
			Heat oil then add onions to caramelize. Saute mushrooms with balsamic vinegar, then add onions to the mushrooms, season with salt and pepper. Add garlic and cook for 3 minutes. Add chicken, chicken stock, Marsala, and white wine. Cook until reduced by half. Add cream and bring to a boil, then 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, parmesan cheese, garlic butter, and salt and pepper. Add more Marsala for flavor as needed. Place in pasta bowl and garnish with parmesan shavings.