Mushroom Rigatoni
It seems as though many of my developed recipes are made from my favourite dishes from restaurants I’ve served at. This recipe was one of the hardest to recreate, I could never get it quite as good as Moxies but I came pretty close. If you ever worked at Moxies with me, you know how obsessed I am with this pasta!
The picture does not do this pasta justice. The flavour is amazing.
Ingredients
2 chicken breasts
2 tbsp neutral oil
1 medium yellow onion
1 small package of cremini mushrooms
4 cloves of garlic
2 tbsp of flour
3 tbsp of balsamic vinegar
3/4 cup dry white wine
1 cup chicken broth
1 cup heavy cream
1 sprig fresh rosemary
2 tbsp of butter
Parmesan cheese (garnish)
Directions
Cut the chicken into bite sized pieces. Season with salt and pepper and pan fry on medium heat with neutral oil. Remove chicken from pan when it’s slightly brown and mostly cooked through - it will cook more in the sauce!
Dice onion and quarter the mushrooms, cook on medium heat until onions are translucent and mushrooms are soft, add garlic and sauté until fragrant.
Add flour to the mixture and cook for two minutes to get rid of the raw-flour taste. Add balsamic vinegar and lower heat slightly. Let cook off for two minutes before adding the wine.
Cook off wine for 3-5 minutes or until reduced by half. Stir in chicken broth and heavy cream. Simmer the sauce and allow to thicken for about 10 minutes.
Heavily salt boiling water and add 1 lb of rigatoni.
Add roughly chopped fresh rosemary, butter, and pre- al dente rigatoni (add the pasta before it’s al dente)
Serve with fresh cracked pepper, parmesan, and a sprinkle of fresh rosemary.
