Cooking Pasta

1. Cook the Rigatoni

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.

Preparing Chicken

1. Prepare the Chicken

Season the chicken breasts with salt, black pepper, and garlic powder on both sides.

2. Cook the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest.

Making the Sauce

1. Sauté the Garlic and Mushrooms

In the same skillet, add 1 tablespoon of olive oil. Add minced garlic and sauté for about 1 minute. Then add sliced mushrooms and cook until they are browned and soft, about 5-6 minutes.

2. Add Wine and Broth

Pour in the Madeira wine and chicken broth. Bring the mixture to a simmer and let it reduce by half, about 5 minutes.

3. Finish the Sauce

Stir in the heavy cream, chopped rosemary, and lemon juice. Cook for another 3-4 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.

Combining Ingredients

1. Combine Pasta and Sauce

Slice the cooked chicken and return it to the skillet with the sauce. Add the cooked rigatoni pasta and toss everything together until well coated in the sauce.

Preparing the Baguette

1. Prepare the Ciabatta

Preheat the oven to 375°F (190°C). In a small bowl, mix the softened butter, garlic powder, and chopped rosemary. Spread this mixture over the ciabatta baguette.

2. Bake the Baguette

Place the ciabatta baguette on a baking sheet and bake in the preheated oven for 10-12 minutes, or until golden and crispy.

Serving

1. Serve the Dish

Plate the Chicken Madeira Rigatoni and serve with slices of the garlic rosemary ciabatta baguette on the side.

chicken madeira rigatoni m

Recipe information

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Pasta

Chicken

Sauce

Baguette