Mushroom mezze rigatoni with Cajun chicken

​Ingredients:

1 ¼ Box Barilla® mezze rigatoni
1 Lb. Boneless skinless chicken thigh, small dice
5 Tbsp. Extra virgin olive oil, divided
3  Garlic cloves, minced
3 Cups shitake mushrooms, sliced
3 Cups cremini  mushrooms,  sliced
1 ½ Cups portabella mushrooms, diced
1 ½ Tsp. Fresh thyme, chopped
1 ½ Tsp. Fresh oregano, chopped
1 Tbsp. Cajun seasoning
3 Tbsp. Unsalted butter
2 Cups heavy cream
1 ½ Cups chicken stock
1 Cup parmigiano cheese, granted
¾ Cup balsamic glaze
¼ Cup micro basil
Salt & black pepper to taste

​Instructions:

1.  In a large bowl add chicken, 1 tbsp. Of olive oil, garlic, cajun seasoning,  salt  and pepper. Allow chicken to marinate, refrigerated 30 minutes to overnight.
2.  In a large skillet over medium heat add 1 tbsp. Of oil. Cook chicken approximately 4 minutes or until chicken starts to brown.
3.  Add the rest of olive oil and butter. When the butter is melted add the mushrooms, cooking  them  for  1-2  minutes  before  adding  the  thyme  and  oregano.  Cook  for  an additional 2-3 minutes until mushrooms begin to brown.
4.  Add heavy cream and chicken stock. Mix together and cook for an additional minute.
5.  Meanwhile, place a pot of water to boil and cook pasta one minute less than the package directions. Drain and mix with mushroom sauce.
6.  Remove from heat, add cheese and salt and pepper to taste.
7.  Top rigatoni with a drizzle of balsamic glaze and pinch of micro basil.

Recipe and photo courtesy of Barilla