Rigatoni With Chicken Ragout - cooking recipe

Ingredients

320 g rigatoni pasta
200 g chicken breasts, cut into cubes
70 g mixed herbs
220 g heavy cream
1/2 onion, cut into slices
2 tablespoons parmesan cheese
1/2 cup white wine
1 tablespoon butter
salt
pepper

Preparation

In a saucepan with the butter, fry the onion.
Add the chicken breasts , salt, pepper and brown.
Pour the white wine, let evaporate and pour the cream, then continue cooking for 5 minutes.
Add chopped herbs and mix.
Cook the rigatoroni in salted water acording to package directions.
When al dente drain and mix with the sauce and parmesan cheese.