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 (2 1/4 cups)
Garlic (3 cloves)
and let them get fragrant and soften for 3-5 minutes.
Boneless Skinless Chicken (1 lb)
and let it cook thoroughly with the vegetables. While it cooks, season it with the
Curry Powder (1 1/2 Tbsp)
Salt (1 pinch)
Freshly Ground Black Pepper (1 pinch)
Once it finishes cooking, pour in the
Red Wine (1/4 cup)
and let it cook off for another 3 minutes. Finally, pour in the
Crushed Tomatoes (1 can)
Chicken Stock (1 1/2 cups)
Milk (1/2 cup)
Give the whole sauce a big stir and let it simmer for 15 minutes. When the 15 minutes is up, add in the
Rigatoni (1 lb)
and stir it in to submerge in the sauce. Let the pasta cook until tender for 8-10 minutes, stirring often.
When it is done, take the pot off of the heat and stir in the
Butter (1 Tbsp)
to just coat everything and finish it beautifully. Scoop it into pretty bowls and serve immediately! It makes great leftovers too. Serve and enjoy!