Cooking Instructions
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Step 1
Get out a large dutch oven or stock pot and heat the
Olive Oil (1 dash)
in it over medium high heat. Add the
Cremini Mushrooms (225 g)
,
Carrots (3)
,
Zucchini (1)
,
Onion (1)
, and
Garlic (3 cloves)
and let them get fragrant and soften for 3-5 minutes.
Step 2
Add the
Boneless Skinless Chicken (455 g)
and let it cook thoroughly with the vegetables. While it cooks, season it with the
Curry Powder (9 g)
,
Salt (1 pinch)
and
Freshly Ground Black Pepper (1 pinch)
.
Step 3
Once it finishes cooking, pour in the
Red Wine (60 mL)
and let it cook off for another 3 minutes. Finally, pour in the
Crushed Tomatoes (1 can)
,
Chicken Stock (360 mL)
, and
Milk (120 mL)
.
Step 4
Give the whole sauce a big stir and let it simmer for 15 minutes. When the 15 minutes is up, add in the
Rigatoni (455 g)
and stir it in to submerge in the sauce. Let the pasta cook until tender for 8-10 minutes, stirring often.
Step 5
When it is done, take the pot off of the heat and stir in the
Butter (15 g)
to just coat everything and finish it beautifully. Scoop it into pretty bowls and serve immediately! It makes great leftovers too. Serve and enjoy!
