Cooking Instructions
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Step 1
First, get a large pot of water on the stove for the pasta so that it is boiling by the time you need it.
Step 2
Then get out a large skillet with deep sides and heat the
Olive Oil (1 dash)
in it over medium high heat. Brown the
Boneless Skinless Chicken (455 g)
in it until completely cooked through for about 4-5 minutes. Season it with
Salt (to taste)
while it cooks. Transfer to a plate and set aside.
Step 3
In the same pan, add the
Cremini Mushrooms (225 g)
in. Let them start to soften for a couple of minutes before you add the
Garlic (3 cloves)
and
Butter (90 g)
. Let the butter melt and coat the mushrooms and garlic, then add the
All-Purpose Flour (45 g)
. Stir it all well until the mushrooms become thick with roux covering it.
Step 4
Slowly pour in the
Milk (720 mL)
while you continue to stir until everything is smooth. Then stir in the
Dijon Mustard (15 g)
,
Parmesan Cheese (20 g)
and another pinch of salt. Let it all cook and thicken for 6-8 minutes, stirring fairly often.
Step 5
While the sauce cooks, cook the
Rigatoni (455 g)
in the water you got boiling. It should get tender in 8 minutes or so. Reserve a scant 1/4 cup of the cooking water for the starchy goodness and add it to the sauce.
Step 6
Then drain the pasta and add it to the pan of sauce, along with the chicken. Let everything gently simmer together for another couple of minutes while you stir it together thoroughly.
Step 7
Scoop into pretty bowls and serve immediately with extra parmesan on top! It also reheats really well for fantastic leftovers.
