Friday, May 16, 2014

Creamy Grilled Chicken and Mushroom Pasta

Creamy and lots of rich flavors

5-6 grilled boneless skinless chicken thighs
2 tablespoons olive oil
12 ounces sliced button mushrooms
1 medium shallot finely chopped
2 tablespoons  minced garlic
2 1/2 ounces shredded  Parmesan cheese
1 pound rigatoni
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1 cup low-sodium chicken stock
1 cup heavy cream
1 teaspoon of dry parsley flakes

Dice up the grilled chicken thighs and set aside. (chicken  can be fixed ahead of time and baked if you prefer over grilling). In a large skillet put about 2 tablespoons of Olive oil and at  med. heat place the  mushrooms and chopped  shallots  in the  skillet and saute.
When the mushrooms are done add a little more oil, the diced chicken, salt and pepper, vinegar, and garlic, stir and cook for about  5 min. 
Start cooking the Rigatoni according to the box.   When it is done drain and place in a large bowl. 
Add half of the  heavy cream and 1/3 of the Parmesan cheese and  all of the chicken broth to the mushrooms and chicken and continue cooking for about 10 min. stirring often. Then add the remaining heavy  cream and another 1/3 of the Parmesan, keep stirring and cook for another 10 min. then add the remaining Parmesan, turn the heat down to simmer, continue stirring and scrapping the bottom of the pan, sauce will reduce and  will thicken a  little. After about 10 min. remove from heat and pour over  the Rigatoni and gently stir, sprinkle  parsley over the top and serve  with  a nice crusty bread.