In a small bowl, toss the mushrooms with the balsamic vinegear.
Heat oil in a large, heavy skillet. Saute mushrooms, onion and garlic... browning lightly.
Add chicken, and cook until heated through.
Add chicken stock, marsala and wine.... and cook until reduced by half.
Add in cream and bring back to a boil, then turn down heat and simmer. Salt and pepper to taste, and add more marsala if needed.
In a separate pot, cook the rigatoni until al dente.
Add the cooked pasta to the chicken mixture and finish with the basil, parmesan, butter.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (473g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 358 (49%)|
|Amt Per Serving||% DV|
|Total Fat 39.7g||53 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 164.2mg||51 %|
|Sodium 356.8mg||12 %|
|Potassium 811.6mg||21 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 52.8g|
|Protein 32.8g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 728
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