Shelly's Recipe

RIGATONI WITH ROASTED GARLIC SAUCE, CHICKEN BREAST AND PORTOBELLO MUSHROOMS

Category: Pasta - Chicken

1 box rigatoni
1 jar roasted garlic sauce
2 tbsp extra virgin olive oil
1 clove garlic, sliced thin
1 pound boneless skinless chicken breast, sliced
1 sprig fresh rosemary
1 sprig fresh sage
8 ounces portobello mushrooms, sliced
To taste salt
To taste black pepper, freshly ground
1 cup half-and-half
1/2 cup parmigiano reggiano cheese, freshly grated
1 tbsp chopped parsley

While pasta is cooking, heat olive oil in a large skillet. Add garlic and cook until it turns light golden in color. add chicken and herbs to skillet. Season with salt and pepper. Cook 5-7 minutes or until chicken is golden brown and cooked through. Remove skillet from heat; discard herbs. Remove chicken from skillet and set aside.

Saute mushrooms in the same skillet 3-4 minutes until soft. Season with salt and pepper. Add roasted garlic & onion sauce to skillet. Add chicken and half & half; mix well. Heat sauce through.

Add drained rigatoni to sauce mixture. Mix thoroughly. Transfer to a serving platter or bowl. Garnish with cheese and parsley. Serves 4-6