Rigatoni Alla Contadina Recipe
Rigatoni pasta tossed with garlic, chicken, mushrooms, sweet peas, in a marsala cream sauce
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Ingredients
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Ingredients
Method
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
Prepare the Chicken
In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and black pepper. Sauté until the chicken is cooked through and golden brown, about 5-7 minutes.
Create the Sauce
Pour in the Marsala wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off. Stir in the heavy cream and sweet peas, cooking for another 5 minutes until the sauce thickens slightly.
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet, tossing to coat the pasta in the sauce. Stir in the grated Parmesan cheese until melted and well combined.
Garnish and Serve
Remove from heat, garnish with chopped fresh parsley, and serve warm.