Chicken And Rosemary Cream Rigatoni

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 garlic cloves, minced
• 1 large shallot, minced
• 2 tablespoons extra virgin olive oil
• 1/2 cup dry wine
• 1 1/2 cups nofat chicken broth
• 1/2 cup heavy cream
• 3 sprigs fresh rosemary, leaves stripped from stem and finely chopped
• ground nutmeg (a pinch)
• salt
• pepper
• 1 lb chicken tenders, each cut in half across
• balsamic vinegar
• coarse salt
• 1 tablespoon extra virgin olive oil
• 1/2 lb penne rigate, cooked al dente
• grated parmigiano or romano cheese

Recipe

• 1 in a big skillet, cook garlic and shallots in oil over medium heat until garlic sizzles in the oil.
• 2 add in wine; cook until reduced by half.
• 3 add in chicken broth, cream, rosemary, nutmeg, salt, and pepper; cook over medium heat, stirring occasionally, 10-15 minutes, until sauce thickens.
• 4 while the sauce simmers, rub chicken with a little balsamic vinegar, salt, and pepper.
• 5 heat oil in a second skillet over medium-high heat.
• 6 add in chicken; cook 4 minutes on each side; remove from heat.
• 7 add chicken to thickened sauce; cook 4-5 minutes.
• 8 toss with pasta and serve with grated cheese for topping.