Chicken Ignatio

Pasta House Company Recipe

Serves 4

1 pound skinless, boneless chicken breast
1 pound rigatoni
4 cups 1 percent milk
4 (1.3 oz.) envelopes Knorr Parma Rosa sauce mix
1/2 cup sweet Marsala wine
1/4 cup chopped prosciutto
1 cup chopped fresh mushrooms
1 cup chopped roasted red peppers
1 cup frozen peas
1 pinch red pepper flakes

Grill chicken breasts, then cut into thin strips. Cook rigatoni until al dente, then drain.

In a large pot, heat milk until hot but not boiling. Off the stove, slowly whisk in Parma Rosa sauce mix and Marsala until smooth. Place the pot over low heat. Add prosciutto, mushrooms, red peppers and frozen peas, then heat through.Stir in cooked chicken, cooked rigatoni and red pepper flakes. Raise heat to medium and let simmer for 3 to 4 minutes or until sauce thickens.

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