Blackened chicken with creamy mushroom sauce is basically a copycat recipe for ‘Rigatoni D’ from Maggiano’s. With fifty-four locations spanning twenty-four states, it’s an extremely popular place for families and date nights alike.
I made the closest thing I could with a change in the chicken.
Either way, it turned out fantastic.
The creamy sauce has a heavy wine flavor with after notes of caramelized onions and sautéed mushrooms. I chose to use my own seasoning and made spicy blackened chicken which paired very well with the flavors in the sauce.
While the sauce originally seems thin, the trick here is to cook the rigatoni just prior to al dente, then add the pasta to the sauce allowing the remaining starch to be the thickener.
FULL RECIPE LINK: chickenfriedki...
INGREDIENTS:
Blackened Chicken
1 lb Chicken Breast
3 Tbsp Unsalted Butter
3 Tbsp Blackening Seasoning
Creamy Mushroom Sauce
1⁄4 Cup Balsamic Vinegar
1 1⁄2 Cups Baby Bella Mushrooms, sliced
1⁄2 Cup Yellow Onion, diced
1 Tbsp Minced Garlic
2 Cups Chicken Broth
1 1⁄2 Tbsp Cornstarch
1⁄4 Cup Extra Virgin Olive Oil
4 tbsp Salted Butter
1⁄2 Cup Chardonnay
3⁄4 Cup Marsala Cooking Wine
2 Cups Heavy Cream
1 Tbsp Kosher Salt
1⁄2 tsp Black Pepper
2 Tbsp Fresh Basil, chopped
Rigatoni
16 Oz Rigatoni Pasta
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