Chicken and Mushrooms with Rigatoni

Ingredients

• 2 tablespoons butter 
• 1 pound button mushrooms sliced
• 2 cups poached chicken 
• 1 cup chicken stock see 
• 2 tablespoons evoo 
• 3 cloves garlic finely chopped
• 0.5 cup heavy cream 
• 0.3 cup plum brandy dry
• 6 servings parmigiano-reggiano freshly grated
• 1 pound rigatoni 
• 6 servings salt and pepper black freshly ground
• 2  shallots finely chopped
• 3 sprigs sage and thyme fresh finely chopped
• 2 cups tomato passata 
• 2 tablespoons tomato paste 

Equipment

• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil.
3. Add the mushrooms and brown well.
4. 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.
5. Add the marsala, stir.
6. Add the passata, stock and cream, and combine.
7. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
8. 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.
9. Serve topped with Parmigiano-Reggiano.