My kids only had two days of school last week. Monday they had off for President's Day. Thursday and Friday they were off because of the subzero temperatures and wind chills. So, a three day weekend, two days of school, and then a four day weekend. I can tell you, they have been in heaven! However, the stir-craziness started full force on Thursday afternoon. And their brains started leaking out of their ears on Saturday.
Monday's forecast is calling for another blast of frigid air. I have no doubt that school will be in session. My kids predict another day off, are hoping for another day off. I'm preparing for it, just in case. Searching high and low for something to plug their ears and stop the leaking.
Cares
Here's our recipe:
Treat yourself to this 'no-red sauce' pasta goodness. We are not big fans of the red sauce in this house, and this recipe quenches our pasta desires with a sauce that makes us want to lick the plate. Using leftover chicken, or rotisserie chicken, and making the caramelized onions ahead of time, makes this dish speedy quick to put together.
Chicken and Mushroom Rigatoni
10-12 ounces rigatoni, cooked to al dente
2 T butter
1 T oil
8 ounces baby portabella mushrooms, sliced
1 large onion, thinly sliced, caramelized
1 large onion, thinly sliced, caramelized
2 baked chicken breasts, cut into bite size pieces
1 T basil, chopped
1/4 C white wine
3/4 C heavy cream
salt and pepper, to taste
Italian parsley, for garnish
Heat a sauté pan over medium heat and add your butter and oil. Once butter is melted, add in your mushrooms. Toss to coat and cook, about 1-2 minutes. Next, add to the pan your caramelized onions, chicken, and basil. Stir to incorporate and warm through. Once sizzling and warm, slowly pour in your white wine. Cook for 1 minute, allowing the liquid to release any flavorful bits that have formed on the pan. Now, add in your heavy cream, salt and pepper, and bring to a boil. Boil and let the sauce reduce a bit (about 2-3 minutes) before adding in your cooked pasta. Continue to cook until pasta is warmed through. Plate, garnish with Italian parsley, serve and Enjoy!
Italian parsley, for garnish
Heat a sauté pan over medium heat and add your butter and oil. Once butter is melted, add in your mushrooms. Toss to coat and cook, about 1-2 minutes. Next, add to the pan your caramelized onions, chicken, and basil. Stir to incorporate and warm through. Once sizzling and warm, slowly pour in your white wine. Cook for 1 minute, allowing the liquid to release any flavorful bits that have formed on the pan. Now, add in your heavy cream, salt and pepper, and bring to a boil. Boil and let the sauce reduce a bit (about 2-3 minutes) before adding in your cooked pasta. Continue to cook until pasta is warmed through. Plate, garnish with Italian parsley, serve and Enjoy!
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