chicken-and-mushrooms-with-rigatoni-recipe.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Pasta Recipes",
        "Sauce Recipes",
        "Chicken",
        "Poultry Recipes",
        "Mushroom",
        "Vegetable",
        "Main Dish Recipes"
    ],
    "title": "Chicken and Mushrooms with Rigatoni",
    "url": "http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-mushrooms-with-rigatoni-recipe"
}