Carmela's chicken features rigatoni pasta with a Parmesan cream sauce.

INGREDIENTS | SERVES 4

• 6 ounces butter-flavored oil
• 8 ounces mushrooms
• 12 ounces grilled chicken
• 2 teaspoons basil
• ¾ cup caramelized onions
• Salt and pepper, to taste
• ¾ cup cooking wine
• 1 (16-ounce) container heavy cream
• 1 (16-ounce) box rigatoni pasta
• ¼ cup Parmesan cheese
• Parsley, for garnish

1. In a hot sauté pan, add butter-flavored oil, mushrooms, chicken, basil, onions, salt, and pepper and sauté for approximately 60–90 seconds.

2. Add the wine and sauté for 60 seconds. Add the cream and bring to a boil over high heat.

3. Dip precooked pasta in boiling water for 10 seconds and drain thoroughly.

4. Add the pasta to the sauté pan and sauté for 3–4 minutes until well incorporated. Toss briefly over the fire, add Parmesan cheese, and continue to toss until cheese is completely incorporated.

5. Transfer to a plate and garnish with parsley.