Carmela's Chicken Rigatoni - Copycat from Macaroni Grill

I love Carmella's Chicken Rigatoni from Macaroni Grill, but I can't have it everyday. This is the next best thing. I found this to be very filling. Be prepared to do NOTHING afterwards. You just want to sit on the couch and let this digest...lol.

I didn't add the caramelized onions as I did not want to do another step so I left it out and it still tasted exactly like the real thing.

I found this recipe on recipezaar.com

As leftovers, the oil separated from the pasta and tasted quite different the next day. I suggest eating this the night you prepared it. You might even want to scale down the serving sizes if you cook for two.

SERVES 6

Change to: Servings US Metric

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Ingredients

• 6 ounces butter-flavored oil (I used EVOO & butter)
• 8 ounces mushrooms
• 12 ounces grilled chicken
• salt and pepper
• 2 teaspoons basil
• 6 ounces caramelized onion
• 6 ounces cooking wine
• 20 ounces heavy cream
• 24 ounces rigatoni pasta
• 2 ounces parmesan cheese

Directions

1. In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
2. Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.
3. Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
4. Transfer to plate, garnish with parsley.