Chicken and sausage rigatoni

Name: Chicken and sausage rigatoni
Total time: 2100 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb rigatoni pasta, uncooked; 1 lb ground italian sausage; 1 lb chicken breasts, cubed; 4 tbsp olive oil, extra virgin; 1/2 tsp salt; 2 tsp onion powder; 1 tsp garlic powder; 1/4 tsp black pepper; 2 small shallots, sliced; 6 oz crimini mushrooms, quartered; 4 clove garlic, minced; 1/4 cup marsala wine; 2 tbsp basil, chopped; 1 cup light cream; 1/4 cup Italian flat parsley, chopped; 1/3 cup parmesan cheese, shredded; 2 stick scallions, sliced

Goldfinger @goldfinger

yummy in my tummy

Goldfinger @goldfinger

yummy in my tummy

Saved

Ingredients

35 mins

6 servings

1 lbrigatoni pasta, uncooked
1 lbground italian sausage
1 lbchicken breasts, cubed
4 tbspolive oil, extra virgin
1/2 tspsalt
2 tsponion powder
1 tspgarlic powder
1/4 tspblack pepper
2 smallshallots, sliced
6 ozcrimini mushrooms, quartered
4 clovegarlic, minced
1/4 cupmarsala wine
2 tbspbasil, chopped
1 cuplight cream
1/4 cupItalian flat parsley, chopped
1/3 cupparmesan cheese, shredded
2 stickscallions, sliced

Saved

Steps

35 mins

1

Boil some salted water and cook pasta until al dente. Strain but preserve 1/4 cup of the liquid.
2

Heat pan and cook sausage until brown. Remove and set aside.
3

Heat half the oil. Season the chicken and cook. Remove and set aside.
4

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.
5

Add sausage and chicken back to pan. Add half the parsley as well.
6

Mix the pasta, meat, cheese and remaining parsley together very well. Serve.