This is a variation of a popular dish at Bertucci’s and a recipe of my girlfriends. It’s also arguably one of my first failures. Though as I stated from the inception of my contributions here I will write about my “outright failures”, but hopefully they are few and far between.
The dish started to go south when fat free half n’ half was purchased instead of the artery clogging type. If not for this the meal would have been a great success. Let’s start by chopping shallots and saute in olive oil until they are soft, I used my new Le Creuset cast iron skillet. Add sliced mushrooms and sprinkle a pinch of salt. Once the mushrooms are dark in color and the moisture released by them has evaporated add 1 1/2 cup of Marsala.
Let the wine boil down while you prepare the rest of the meal. Next fillet 3 chicken breast so that you get 4 thin filet’s from each; cut each of these filet’s into fourths. Prepare chicken to be pan fried by dipping in egg and flour. Place in hot oil and cook on both sides until golden brown. Set aside on a toweled plate for later. Start a pot of salted water and bring to a boil; add rigatoni and cook according to box.
To make the cream sauce add 1 1/2 cup of half n’ half, 1 cup of grated Parmesan cheese, and 4 tablespoons of butter. Let sauce simmer. My cream sauce separated because of the fat free half n’ half so I would suggest you use something a bit less healthy. Flash cook 2 cups of cut broccoli in boiling water until florescent green. Combine rigatoni, broccoli, chicken, and cream sauce in heated large skillet, mix, and bring to a simmer and it’s ready to serve. I hope yours turns out better than mine.