In other “get-to-my-heart-through-my-stomach” news, who doesn’t love a heaping bowl of pasta on days both good and bad alike? Carbs are my Xanax. I just need a few bites and whatever the day has dealt me seems to wash away. Magic.
One of my favorite ways to prep dinner is to simply toss together a box of cooked whole-wheat pasta, a pint of roasted cherry tomatoes, a drizzle of olive oil, teeny tiny balls of mozzarella with fresh basil. The whole meal costs less than $20 and serves 4.
Feeling a little more adventurous? Try this stellar dish from Maggiano’s, one of my favorite Italian chains. Mangia!
Maggiano’s Rigatoni D (Serves 4)
Ingredients:
- 2 tablespoons extra virgin olive oil
- 10 ounces button mushrooms
- 1 yellow onion, chopped
- 2 teaspoons garlic, pureed
- Salt and pepper
- 1 lb chicken breast, cut into 1 to 1 1/2 inch pieces
- 1/2 quart chicken stock
- 2-4 ounces marsala wine
- 2 ounces white wine
- 1/2 quart heavy cream
- 1 lb rigatoni pasta
- 1 tablespoon fresh basil, chopped (and parsley mix)
- 2 tablespoons parmesan cheese, grated
- 2 ounces garlic butter
- Parmesan cheese, shavings (garnish)
- Chopped fresh parsley (garnish)
Directions:
Heat oil and sauté mushrooms, onions and garlic until lightly browned. Season with salt and pepper. Add chicken, chicken stock, Marsala and wine and cook until reduced by half. Add cream and bring to a boil. Turn down the heat and simmer for 10 minutes. Meanwhile, cook the rigatoni according to package directions. Add pasta to chicken mixture and finish with basil/parsley mix, Parmesan cheese, garlic butter, salt and pepper.
