Carmela's Chicken Rigatoni (TNT)

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Carmela's Chicken Rigatoni 
(Romano's Macaroni Grill)

4 tbs butter (2 tbs for sautéing mushrooms and 2 tbs for carmelizing the onion)
8 oz baby bella mushrooms, sliced
1/2 sweet onion, sliced in strips then caramelized in 2 tbs butter (*be sure to do this prior to adding to pan)
8 oz grilled chicken breasts, cut into chunks (you can also use sautéed or roasted chicken breast)
salt and pepper to taste
2 tsp dried basil
4 oz of Marsala wine (Taylor's is good)
10 oz heavy cream
12 oz rigatoni (cooked)
2 oz shredded parmesan cheese

Melt butter in pan. Saute mushrooms until tender.  Add chicken, basil, carmelized onions*, salt and pepper. Saute for 2-3 minutes.  Add Marsala wine and cook for 1 minute.  Add heavy cream and bring to a simmer (about 2 minutes). 
Add cooked rigatoni in pan (if you do not have room in the pan, pour mixture over bowl of cooked rigatoni and mix well.  Sprinkle with shredded parmesan cheese
 
Gail’s Comments: My daughter made this without the mushrooms and it was just incredible!  I can't wait to make it for Paul and I (and soon!).  Of course I'll include the mushrooms when I make it! Whatever you do, do not prepare the sauce until you have everything ready (noodles cooked, chicken, carmelized onions, sauteed mushrooms, etc.).  If the sauce cooks too long, it loses it's fabulous Marsala flavor (and adding more Marsala afterwards doesn't really help).

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