Maggiano's Little Italy Rigatoni Di Gregorio Aka Rigatoni "

A classic Italian dish, Rigatoni Di Gregorio is rich, creamy and flavorful.

The recipe is easy to make and can be adapted to suit different tastes.

High in calories, fat and sodium, this dish is best enjoyed in moderation as part of a balanced diet.

This dish is not particularly healthy, but it does contain protein from the chicken and some nutrients from the garlic and onions.

	1/2 cup heavy cream
	4 ounces butter
	1 cup marsala wine
	2 cups white wine
	2 heads garlic
	1/2 cup grated parmesan cheese
	4 tablespoons pure olive oil
	1 tablespoon minor 's chicken base
	2 large sweet onions
	16 ounces rigatoni pasta
	2 boneless skinless chicken breasts
	8 ounces white button mushrooms
	1 teaspoon fresh ground black pepper
	2 cups water

1.	Preheat oven to 375 degrees Fahrenheit.
2.	Cut chicken into bite-sized pieces and season with black pepper. Set aside.
3.	Peel and chop garlic and onions, then slice mushrooms.
4.	Cook rigatoni pasta according to package instructions and set aside.
5.	Heat olive oil in a large skillet over medium-high heat. Add onions and sauté for 5-7 minutes until they become translucent.
6.	Add garlic and mushrooms and sauté for an additional 3-5 minutes.
7.	Add chicken to the skillet and cook until browned on the outside.
8.	Pour in marsala and white wine and bring to a boil. Allow to cook until wine has reduced by half.
9.	Add chicken base, heavy cream, butter and grated parmesan cheese to the skillet and stir until everything is melted and combined.
10.	Add cooked rigatoni pasta and 2 cups of water to the skillet. Mix well.
11.	Transfer the mixture to a baking dish and bake in the oven for 20-25 minutes.
12.	Let cool for a few minutes before serving.

Maggiano’s Little Italy Rigatoni Di Gregorio Aka Rigatoni “