If you don’t have cooked chicken on hand, try Rachael’s Poached Chickens Recipe.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons EVOO
- 2 tablespoons butter
- 1 pound crimini or button mushrooms, sliced
- 3 to 4 cloves garlic, finely chopped
- 2 shallots, finely chopped
- A few sprigs each fresh sage and thyme, finely chopped
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- About 1/3 cup marsala or dry sherry
- 2 cups tomato passata or puree
- 1 cup chicken stock
- 1/2 cup heavy cream
- 2 cups poached chicken, in bite-size pieces
- 1 pound rigatoni
- Freshly grated Parmigiano-Reggiano
Instructions
- Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
- Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 623 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 25 g |
| Cholesterol | 74 mg |
| Sodium | 897 mg |
Reviews
This is great and super easy. I used thighs only it is delicious
Bland and too tomatoy
This is delicious. I used a combination of fresh and reconstituted mushrooms and the water from the mushrooms for the stock. I can see this sauce used in a variety of ways. Spaghetti and Meatballs next time. Oh and it is a really easy recipe.
I agree with some of the other reviews that said the tomato paste and purée ruined the flavor. I will try again and maybe use fresh tomatoes and add red pepper flakes.
I thought it was very good. I did use a very flavorful rotisserie chicken and Cento tomato sauce because I couldn’t locate the purée. I read a couple of the bad reviews, but I thought it was great!
Edible but bland. I agree that the tomato paste & passata overwhelm what should be a tasty combo of mushrooms, shallots, garlic, herbs, & marsala. Not a keeper.
Sorry, but I was unimpressed. I initially thought this would be tasty due to the ingredients list. I followed the ingredients and measurements to the letter. However, the tomato passata and cream washed out all the garlic, shallot, herbs, and marsala flavors. What I was left with tasted like I mixed mushrooms and chicken into canned tomato soup. I added additional salt and some crushed red pepper to help make it palatable. My wife described it as “chef boyardee meets chicken caccatore”. Sorry, but I won’t be making this again.
This is a recurring weeknight dinner in our house, but I think it could be good enough for company. I poach the chicken ahead, but am easily able to do the rest when I get home from work. I usually use a pinch each of dried thyme and rosemary instead of the fresh thyme and sage. But if I made it for company, I’d use the fresh herbs the recipe calls for.
Nice job, Rachel! I didn’t have fresh Sage or Thyme, so I used dried, I used a can of tomato sauce, and I used chicken I had pulled apart and put in the freezer from chicken breasts we had grilled a couple weeks ago. This dinner couldn’t have been easier and it was just fabulous! Her combination of ingredients were spot on…a nice flavorful blend. I did add 2 ladles of the starch water from the pasta to the sauce. My Rachel is already asking when I’m making this again (she’s home from college for the summer!
Just made this for the BF and he loved it. Some small changes… I used ketchup instead of tomato paste and sage pork sausage instead of chicken.