Recipe Details

Rigatoni P

Copycat recipe from the classic Maggiano's Rigatoni "D". You can make this recipe much faster by using rotisserie chicken that has been deboned and chopped or even leftover grilled chicken. I always serve this family style in a full sheet tray so sauce can be mixed thoroughly with the pasta. Mangia.

  • Rating :

  • Prep Time : 40 Mins

  • Cook Time : 20 Mins

  • Ready In : 60 Mins

  • Category : Dinner

  • Tags : Dinner, Rigatoni, Maggiano's, Chicken

Planning:

Ingredients

  • - 3 lbs chicken breast

  • - 1.5 lb of white or baby portobello mushrooms (or mix them) sliced

  • - 1 onion chopped

  • - 1 tbsp of granulated garlic

  • - 2 tbsp of balsamic vinegar

  • - 1 cup breadcrumbs

  • - 2 Tbsp flour for sauce

  • - 2 tbsp of butter

  • - 2 tbsp of minced garlic

  • - 2 tbsp Montreal chicken seasoning

  • - 16 oz bottle of Marsala cooking wine

  • - 32 oz of Half and half

  • - 6 tbsp olive oil for griddling

  • - 2 lbs of Rigatoni, cooked al dente



Preparation:

  • 1. Slice the chicken breast thinly against the grain for the meat about ¼ thick fillets.

  • 2. Place in a layer in a sheet tray or Pyrex, season each layer with Montreal chicken seasoning, separate layers with wax paper.

  • 3. You can cover the seasoned fillets and refrigerate up to a day to let flavors meld (recommended), or not.

  • 4. Slice mushrooms to ¼” or less thickness, chop onion ¼” dice, place in bowl.

Set your griddle to medium heat (~400F)


Performance

Coat griddle with 2 tbsp of olive oil, spreading evenly, add breaded fillets. Flip after 4 min. Flip again (8 mins total). Return to sheet tray. You can freeze the griddled fillets if you have extra for future meal at this point. Coat griddle with 2 tbsp of olive oil, spreading evenly, add mushrooms and onions Flip after 4 min. Add balsamic vinegar. Flip again (8 mins total).
Sauce:
Melt 2 tbsp of butter then add 2 tbsp of flour to make a roux. Let the roux become golden, add 2 tbsp of minced garlic. Cook till fragrant 1 minute. Add marsala wine, let cook 5 min, add mushrooms and chicken fillets. Sauce will thicken in about 5 min. Remove from heat, add half and half. You can finish the sauce with a small pat of butter and parmesan cheese if you wish. Place rigatoni in full sheet tray, add sauce and mix thoroughly.


Serve with parmesan, enjoy!

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