Chicken and sausage rigatoni. Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Product description This hearty dish combines tender, never frozen grilled chicken breast and Italian style pork sausage with perfectly cooked rigatoni pasta, fresh tomato sauce, and creamy mozzarella cheese. Chicken and sausage rigatoni

You can have Chicken and sausage rigatoni using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken and sausage rigatoni
  1. Prepare 1 lb of rigatoni pasta, uncooked.
  2. Prepare 1 lb of ground italian sausage.
  3. Prepare 1 lb of chicken breasts, cubed.
  4. It’s 4 tbsp of olive oil, extra virgin.
  5. Prepare 1/2 tsp of salt.
  6. It’s 2 tsp of onion powder.
  7. You need 1 tsp of garlic powder.
  8. Prepare 1/4 tsp of black pepper.
  9. It’s 2 small of shallots, sliced.
  10. Prepare 6 oz of crimini mushrooms, quartered.
  11. Prepare 4 clove of garlic, minced.
  12. It’s 1/4 cup of marsala wine.
  13. You need 2 tbsp of basil, chopped.
  14. You need 1 cup of light cream.
  15. Prepare 1/4 cup of Italian flat parsley, chopped.
  16. It’s 1/3 cup of parmesan cheese, shredded.
  17. You need 2 stick of scallions, sliced.

Add pasta and carefully mix until well incorporated. Transfer to the prepared baking dish and cover. Add the heavy cream and bring to a boil over high heat. In Rome, we dined near the Pantheon.

Chicken and sausage rigatoni instructions

  1. Boil some salted water and cook pasta until al dente. Strain but preserve 1/4 cup of the liquid..

  2. Heat pan and cook sausage until brown. Remove and set aside..

  3. Heat half the oil. Season the chicken and cook. Remove and set aside..

  4. Add remaining oil and add shallots. Then add mushrooms. Next add garlic. Add a pinch of salt. Add marsala wine and reduce by half. Add basil and cream..

  5. Add sausage and chicken back to pan. Add half the parsley as well..

  6. Mix the pasta, meat, cheese and remaining parsley together very well. Serve..

The amazing restaurant is now history, but its memory lives on in this tasty pasta with mushrooms and sausage. —Barbara Roozrokh, Brookfield, Wisconsin Add your rigatoni to boiling water and continue boiling until the pasta is tender. Pour your pasta back into the pot and pour the broccoli, chicken, olive oil and garlic mixture over the pasta. Reduce heat to medium and add spinach, cover and steam for five minutes. Add the cooked pasta and half of reserved pasta water. Heat pan and cook sausage until brown.