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serves 4
INGREDIENTS :
QUANTITY
MEASUREMENT
Butter flavored oil
6 oz
Total
Mushrooms, sliced fresh
8 oz
Total
Chicken, grilled and sliced
12oz
Total
Salt and Pepper
To taste
To Taste
Julienne Basil,
2 tsp
Tsp
Caramelized Onions
6 oz
Total
Marsala Cooking Wine
6oz
Total
Heavy Cream
20oz
Total
Rigatoni Pasta, precooked
24oz
Total
Parmesan Cheese
2 oz
Total
Garnish with fresh chopped Parsley
1 ½ oz
Total
Caramelized Onions
If making your own onions:
Yellow Onions
3lbs
Canola Oil
2oz
oz
Whole Butter
2oz
oz
Salt and pepper
1/2oz
oz
White Wine
8oz
Total
Caramelized Onions:
In a large sauté pan heat the oil and butter together, Julienne the onions before adding them to the pan. Julienne is a ribbon cut. Add the onions and cook over medium heat when the onions begin to brown add the salt and pepper. Right before they caramelize add the wine to de glaze the pan. This cooking procedure requires time, About 45 minuets.
PROCEDURE:
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 marsala wine and sauté for an additional 60 seconds.
3. Add the heavy cream and bring to a boil over high heat.
4. Dip pre cooked pasta in boiling salted water for 10 seconds and drain thoroughly.
5. Put pasta in sauté pan and sauté until well incorporated.
6. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
7. Transfer to serving piece.
8. Garnish with fresh chopped parsley.
INGREDIENTS :
QUANTITY
MEASUREMENT
Butter flavored oil
6 oz
Total
Mushrooms, sliced fresh
8 oz
Total
Chicken, grilled and sliced
12oz
Total
Salt and Pepper
To taste
To Taste
Julienne Basil,
2 tsp
Tsp
Caramelized Onions
6 oz
Total
Marsala Cooking Wine
6oz
Total
Heavy Cream
20oz
Total
Rigatoni Pasta, precooked
24oz
Total
Parmesan Cheese
2 oz
Total
Garnish with fresh chopped Parsley
1 ½ oz
Total
Caramelized Onions
If making your own onions:
Yellow Onions
3lbs
Canola Oil
2oz
oz
Whole Butter
2oz
oz
Salt and pepper
1/2oz
oz
White Wine
8oz
Total
Caramelized Onions:
In a large sauté pan heat the oil and butter together, Julienne the onions before adding them to the pan. Julienne is a ribbon cut. Add the onions and cook over medium heat when the onions begin to brown add the salt and pepper. Right before they caramelize add the wine to de glaze the pan. This cooking procedure requires time, About 45 minuets.
PROCEDURE:
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 marsala wine and sauté for an additional 60 seconds.
3. Add the heavy cream and bring to a boil over high heat.
4. Dip pre cooked pasta in boiling salted water for 10 seconds and drain thoroughly.
5. Put pasta in sauté pan and sauté until well incorporated.
6. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
7. Transfer to serving piece.
8. Garnish with fresh chopped parsley.
