|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.