Maggiano’s is probably among my top five favorite places to dine at. The atmosphere, the food, the service.. the price! It is fairly reasonable in cost for the quality thats for sure.
Most often for special occasions, and almost always for my birthday, I request to dine here. I simply adore their family style meals, making it really easy for my Fireman and I to split a meal plus leave with a doggie bag for dinner (or breakfast..) the next day. Usually enough for just one to have the left overs.. and I’m kind of greedy when it comes to my Maggiano’s.
Especially the Rigatoni D. I feel an overwhelming sence of guilt flood my heart when I browse the menu and half way contemplate getting something different. I just can’t bring myself to do it. I come here for one thing. Well, two things.. I love the salads.. and their appetizers are divine.
So I lied. I go to Maggiano’s for more than one reason.. but Rigatoni D is my absolute favorite.
I figured out through some investigation of my own that the main ingredient in the sauce is Marsala wine. Ah-ha! The key to making this dish at home. Make sure to get the sweet Marsala when shopping for your wine. I made the mistake once before and almost ruined a chicken marsala dish I was making.
My Fireman was very sweet and cleaned his plate but I knew he was just being nice. 
The combination of chicken broth, Chardonnay, and Marsala wine make amazing smells in my kitchen.
I’m 99% positive they use heavy cream when they prepare this pasta dish at the restaurant- I opted to lower the fat by using half and half cream- still just as creamy as the original. Add a little salt and pepper to taste, and your sauce is done!
This lightened version of Rigatoni D- brought straight to your dinner table!
I have yet to try this out on my father-in-law.. he would be a true judge of comparision on this dish. He loves it as much as I do! My Fireman and his momma would be in a close second- and I’ve already gotten the approval of my Fireman.. so half the battle won.
My Fireman almost doesn’t count. We have established that he eats anything I put on a plate and set in front of him..
Piggy, Fireman.
Ingredients Instructions Cook pasta according to package direction, omitting salt and fat. Drain.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the chicken breast to the pan and cook, turning once after 4 minutes, until golden on both sides and cooked through- about 8 minutes total. Remove from heat and allow to rest. Slice chicken into strips and reserve.
Return the pan to the burner and heat on medium high. Spray with cooking spray as needed and add onion to the pan and cook, stirring frequently, until softened and golden in color, about 4 minutes. Add garlic and mushrooms to the pan and continue to cook until most of the moisture is released, about 5 minutes more.
Add both wines to the pan to deglaze the browned bits scraping with a rubber spatula to loosen as needed. Whisk in the chicken broth, bring back to a boil. Reduce heat to simmer the liquid until reduced by half, about 10 minutes.
Stir in the half and half, and cook until heated through. Add in herbs and Parmesan cheese, mixing until well blended. Add in the cooked pasta to the pan, tossing with the sauce to evenly coat.
Serve immediately with about 2 ounces sliced chicken served over each plate of rigatoni. Nutritional Information: Calories 412; Fat 13 g ; Carbohydrate 59 g; Fiber 3 g; Protein 26 g
Yum, that looks fantastic! Now if only I could get the hubs to eat mushrooms….
Hubs is TOTALLY missing out
I thought I was the only one in the world who LOVED rigatoni ‘D’ but I am so excited that someone shares my love and shared this lightened up recipe. I was actually doing a search for weight watcher points for it and came across this recipe. I cannot wait to get home and make it this weekend! Thank you for sharing!