Creamy Rigatoni with Chicken and Portabellas

Recipe courtesy of Lorena Garcia's New Latin Classics by Lorena Garcia, published by Ballantine Books

Creamy Rigatoni with Chicken and Portabellas

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    2 tablespoons extra-virgin olive oil 1/2 cup dry white wine (such as pinot grigio)
    1 shallot, very finely minced 1/4 cup chicken stock or chicken broth
    2 cloves garlic, very finely minced 1 teaspoon kosher salt
    1 1/2 pounds boneless, skinless chicken breasts, cut into 1- inch cubes 1/2 teaspoon freshly ground black pepper
    2 portabella mushrooms, stemmed and cut into 1- inch cubes 2 cups grated Parmigiano-Reggiano cheese, plus extra for serving
    2 tomatoes, peeled, seeded, and diced 1 pound rigatoni
    1 cup tomato puree (preferably bottled Italian tomato puree), strained through a fine- mesh sieve 1 tablespoon finely chopped fresh flatleaf parsley
    2 cups heavy cream


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    • 1

      Heat the olive oil in a large pot over medium to high heat. Add the shallots and cook, stirring often, until they begin to brown, about 1 minute. Stir in the garlic and chicken and cook until the chicken is browned, about 6 minutes. Use tongs to turn over the chicken pieces, and cook the other side until browned, about 5 minutes longer. Stir in the mushrooms and cook for 1 minute, then add the tomatoes, tomato puree, cream, white wine, chicken stock, salt, and pepper. Bring to a boil, reduce the heat to medium- low, and cook until the sauce is thick and reduced by half, about 10 minutes.

    • 2

      Stir in the Parmigiano-Reggiano cheese and cook, stirring often, until the sauce is thick, about 10 minutes.

    • 3

      While the sauce simmers, bring a large pot of salted water to a boil. Add the rigatoni and cook following the package instructions until the pasta is al dente. Drain and return to the pot. Add 1 cup of the sauce to the pasta and toss to coat.

    • 4

      Divide the pasta among six bowls, divide the remaining sauce evenly over each bowl of pasta, sprinkle with some Parmigiano-Reggiano cheese and parsley, and serve.

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