Chicken Rigatoni in White Chocolate Cream Sauce
Author: Matthew Goods
This palate-pleasing pasta dish with a creamy white chocolate sauce is the perfect complement to the cheesy topping.
Prep time:
Cook time:
Total time:
Yield: 4
Calories: -
Fat: -
Fat: -
Ingredients
- 16 ounces rigatoni pasta
- 3 tbsp olive oil
- 8 ounces mushrooms (chopped)
- 1 tbsp garlic (peeled and minced)
- 1 tbsp parsley flakes
- 1 tsp fresh rosemary (chopped)
- ½ cup + 1 tbsp balsamic vinegar (divided)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ cup blush wine
- 1 (14½ ounce) can fire-roasted diced tomatoes with garlic
- 2 cups heavy cream
- 1 cup butter (cubed)
- 3 ounces white chocolate (chopped)
- ⅓ cup Parmesan (freshly grated)
- 1-2 tbsp cornstarch slurry (if needed)
- 3 cups rotisseries chicken (coarsely chopped) Parmesan cheese (freshly grated, to garnish, optional)
Method
- Bring a pot of water to a boil and cook the pasta until al dente. Drain well, cover, and put to one side.
- In a Dutch oven, over moderate heat, heat the oil. Add the mushrooms and garlic, and sauté for 3 minutes. Next, add the parsley, rosemary, 1 tablespoon of balsamic vinegar, salt, and black pepper. Continue to cook for an additional 3-5 minutes.
- Pour in the wine and deglaze the pan, scraping the pan gently and stirring 3-5 minutes.
- Stir in the tomatoes, and simmer for 5minutes. Next, add the heavy cream and butter, gently stirring until the butter is melted.
- In a small bowl, combine ½ cup of balsamic vinegar with the chocolate.
- Next, add the vinegar-chocolate mixture, and continue to stir until melted.
- Stirring, add the Parmesan and continue to mix until dissolved. If the sauce is too runny, add the cornstarch slurry. If not, add the drained pasta and rotisserie chicken and stir to coat with the sauce.
- Garnish with more grated cheese and serve.
3/
5stars
Christmas Recipes
Chicken
Main Dish
Chicken Rigatoni, White Chocolate Cream Sauce
