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.
02 Preparation
- Slice the chicken breast thinly against the grain for the meat about ¼ thick fillets.
- Place in a layer in a sheet tray or Pyrex, season each layer with Montreal chicken seasoning, separate layers with wax paper.
- You can cover the seasoned fillets and refrigerate up to a day to let flavors meld (recommended), or not.
- Slice mushrooms to ¼” or less thickness, chop onion ¼” dice, place in bowl.
03 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!