Tuesday, October 2, 2012

Baked Rigatoni with Chicken and Mushrooms

I just love baked pasta dishes and armed with leftover roast chicken, decided to make a version with mushrooms.  I started with my riff on Marcella Hazan's Tomato Sauce with Onion and Butter and went from there.

Tomato sauce:
2 to 3 pounds tomatoes, peeled and chopped
5 Tbl butter
1 medium onion, cut in quarters
2 large cloves garlic

Place everything in a medium sauce pan and simmer for 45 minutes. Take an immersion blender to the mix and blend until smooth.  Or place in an upright blender and puree.  Set aside.

For the pasta:
12 ounces brown or white mushrooms, sliced
1 Tbl butter
2 Tbl olive oil
1 tsp dried basil
1 tsp dried oregano
2 large cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chicken broth
2 cups diced cooked chicken
1 cup grated provolone (or cut in a 1/4 inch dice)
1 cup grated Parmesan
1 pound dry rigatoni
The tomato sauce

In a large skillet start sauteing the mushrooms in the butter and oil.  When they're almost browned, add the garlic, basil, oregano, salt and pepper.
Once nice and brown, add the mushrooms to the tomato sauce and stir in the chicken broth.
Add the chicken and cheese.
Cook the pasta about 2 minutes short of the package directions.  Drain and stir into the sauce.
Pour everything into an appropriate size baking dish.
Bake in a pre heated 375F oven for 30 to 45 minutes or until nice and bubbly around the edges. Let stand about 5 to 10 minutes before serving.
Serves 4 to 6

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