Rigatoni De Licious

This recipe is my take on Maggiano's Rigatoni D, but with a healthy substitution of Greek yogurt in place of half the cream the original recipe called for.  The yogurt makes the sauce so creamy and helps it stick to the pasta wonderfully. I am considering excluding the cream all together next time I make it.  This dish turned out so good, I would definitely use it for entertaining or to take to a friend.  The chicken tenderloins are so tender they fall apart.  This dish reheats wonderfully too, just stir in a splash of Marsala to loosen up the sauce if needed, prior to reheating.

Ingredients:

1 tablespoon butter
1 large garlic clove, minced
1 small shallot, minced
1/2 teaspoon chopped rosemary

1/2 teaspoon dill
1/8 teaspoon white pepper

1/2 cup Marsala cooking wine
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil 

1 yellow onion, small dice

16 ounces baby portobello mushrooms
3 garlic cloves, grated
1/2 teaspoon kosher salt

1/4 teaspoon pepper 

1 lb chicken breast tenderloins, cut into 1 inch pieces
1/2 cup chicken stock
1/2 cup white wine
1/2 cup heavy cream
1 lb rigatoni pasta 

1/2 cup non-fat Greek yogurt (Fage 0%)
1 tablespoon fresh basil, chopped 
2 tablespoons Parmesan cheese, grated 
2 tablespoons garlic butter (butter at room temperature combined with 2 garlic cloves, grated)
grated Parmesan cheese for garnish 

Prep:

1. Diced onion and clean mushroom caps with damp paper towel.  

2. Cut chicken into 1 inch pieces.  

3. Make garlic butter and put back in refrigerator to harden.

Directions:

In separate small Sauce Pan: Melt 1tsp butter; saute shallot and garlic over med-low heat until soft.  Add rosemary, dill, 1/2tsp kosher salt, white pepper; then stir as you add Marsala and Djion mustard.  Bring to boil and reduce to simmer over med-low heat.  Meanwhile in large sauce pan: Heat olive oil in a large sauce pan over medium heat.  Add onion, butter and a pinch of salt.  Stirring to combine, let onions soften, about 2 mins.  Then add mushrooms and garlic, let cook for 2 mins. Then reduce heat to medium-low, add salt and pepper and cook for additional 2-3 mins until mushrooms have softened and let out their juices.

Add chicken and stir to combine. Then add Marsala mixture, chicken stock and white wine. Bring to boil over medium-high heat, then reduce to simmer over medium-low heat and cook until liquid is reduced, 8-10 mins.  In a large pot, cook rigatoni until al dente in heavily salted water, per package instructions, and add into chicken mixture.  Remove chicken mixture from heat and stir in heavy cream, yogurt, Parmesan cheese, garlic butter and 2 tablespoons of Marsala wine.  Top with Fresh Basil.