Ingredients
3 cups rigatoni, uncooked
1 (8-ounce) package whipped cream cheese
1 (1-ounce) packet dry French onion soup mix
1/4 teaspoon pepper
6 tablespoons olive oil, divided
1 very large red onion, thinly sliced
16 ounces portobello mushrooms, sliced
Water or chicken stock as needed
1 teaspoon sugar
1/2 teaspoon dried rosemary
Dash of salt
2 cups rotisserie chicken breast, chopped
Directions
Prepare rigatoni according to package directions. Before draining, reserve 1/2 cup pasta water.
While pasta cooks, in a medium bowl, stir together whipped cream cheese, French onion soup mix and pepper. Set aside.
Use two nonstick skillets warming at the same time over medium heat (one should be larger than the other). Add 3 tablespoons olive oil to each. When hot, add red onion to smaller skillet. Add mushrooms to larger skillet. Cook until onions are caramelized and mushrooms are cooked. You might need to add water or chicken stock to both to prevent sticking. When onions are done, add sugar. It will take about 30 minutes to thoroughly caramelize onions. When mushrooms are done, add rosemary and salt. Remove from heat
To largest skillet with mushrooms, add cream cheese mixture, reserved pasta water, caramelized onions, pasta and chicken, and stir until thoroughly coated. Serve immediately.
Category:
Al Dente Delights
