Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.
Maggiano's Little Italy Recipe
1/4 cup balsamic vinegar
1 1/2 cups sliced mushrooms
3/8 cup Spanish, yellow or white onion, diced
1 tablespoon fresh garlic, finely chopped
2 cups low sodium chicken broth, cold
1 1/2 tablespoons cornstarch
2 cups rigatoni pasta
1/4 cup olive oil
1 pound chicken breast, boneless, skinless
4 tablespoons butter
1/2 cup white wine , Chardonnay
3/4 cup sweet Marsala wine
2 cups heavy cream
1 tablespoons kosher salt
1/2 teaspoons black pepper, freshly ground
2 tablespoons fresh basil, chopped
3/8 cup parmesan cheese, grated
Preheat oven to 450 degrees. On a 12 x 18 inch cookie sheet or tray, mix the diced onions, mushrooms, finely chopped garlic, and balsamic vinegar together ensuring all ingredients are evenly mixed and coated. Bake for 15 minutes until mushrooms are a deep brown color and almost all liquid and moisture has evaporated. Set aside. In a medium bowl, combine the cornstarch with cold chicken broth with a whisk. Set aside mixture.
Prepare pasta as directed on the box to the al dente stage about 10 minutes before you plan on cooking the entire pasta dish. Do not shock in ice water and do not run under cold water. Drain pasta in a colander, shake out excess water, then toss in an 8 quart bowl with half of your olive oil and reserve for the final dish.
Cut Chicken into pieces 1 x 3/4 inch wide. In a large saute. pan or Dutch oven. heat the remaining olive oil and butter until melted and butter begins to lightly brown, add cut chicken and cook for about 3 to 4 minutes until a light golden brown color is achieved.
Immediately add the white wine to the sauteed chicken, reduce until dry, add the Marsala wine
and reduce by half, then add the cold chicken broth/cornstarch mixture, bring to a simmer.
Then add the heavy cream, kosher salt, black pepper, and the mushrooms, onions, and garlic mixture. Bring to a simmer and allow the sauce to thicken. Add the rigatoni pasta, and continue cooking for 2 minutes while simmering allowing the starch from the pasta to thicken the sauce and the cornstarch to bloom and tighten the sauce. Finish the pasta and sauce with fresh basil, fresh Italian parsley, and grated parmesan cheese. Serve in a larger serving dish or in the Dutch oven casserole dish.