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Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken and sausage rigatoni. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chicken and sausage rigatoni is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Chicken and sausage rigatoni is something that I have loved my whole life.
Generously salt the pasta water and add the rigatoni. 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. Add salt and chicken sausage, stir occasionally.
To begin with this particular recipe, we must prepare a few ingredients. You can have chicken and sausage rigatoni using 17 ingredients and 6 steps. Here is how you cook it.
Materials for making of Chicken and sausage rigatoni:
- Make ready 1 lb rigatoni pasta, uncooked
- Get 1 lb ground italian sausage
- Take 1 lb chicken breasts, cubed
- Get 4 tbsp olive oil, extra virgin
- Get 1/2 tsp salt
- Get 2 tsp onion powder
- Make ready 1 tsp garlic powder
- Take 1/4 tsp black pepper
- Make ready 2 small shallots, sliced
- Get 6 oz crimini mushrooms, quartered
- Take 4 clove garlic, minced
- Get 1/4 cup marsala wine
- Make ready 2 tbsp basil, chopped
- Get 1 cup light cream
- Take 1/4 cup Italian flat parsley, chopped
- Take 1/3 cup parmesan cheese, shredded
- Take 2 stick scallions, sliced
Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the heavy cream and bring to a boil over high heat. Add sliced chicken and sauté briefly to coat in spices and garlic. Add Marinara Sauce first, then Alfredo Sauce and bring to a simmer.
Guide To Make Chicken and sausage rigatoni:
- Boil some salted water and cook pasta until al dente. Strain but preserve 1/4 cup of the liquid.
- Heat pan and cook sausage until brown. Remove and set aside.
- Heat half the oil. Season the chicken and cook. Remove and set aside.
- 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.
- Add sausage and chicken back to pan. Add half the parsley as well.
- Mix the pasta, meat, cheese and remaining parsley together very well. Serve.
Cook until sauce thickens and chicken is cooked through. Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined. Sprinkle with crushed red pepper for garnish. In Rome, we dined near the Pantheon.
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