Recipe courtesy of Lorena Garcia's New Latin Classics by Lorena Garcia, published by Ballantine Books
|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|
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.
Stir in the Parmigiano-Reggiano cheese and cook, stirring often, until the sauce is thick, about 10 minutes.
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.
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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