Chicken And Rosemary Cream Rigatoni - cooking recipe

Ingredients

Sauce
4 garlic cloves, minced
1 large shallot, minced
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 1/2 cups nofat chicken broth
1/2 cup heavy cream
3 sprigs fresh rosemary, leaves stripped from stem and finely chopped
ground nutmeg (a pinch)
salt
pepper
Other
1 lb chicken tenders, each cut in half across
balsamic vinegar
coarse salt
1 tablespoon extra virgin olive oil
1/2 lb penne rigate, cooked al dente
grated parmigiano or romano cheese

Preparation

In a big skillet, cook garlic and shallots in oil over medium heat until garlic sizzles in the oil.
Add in wine; cook until reduced by half.
Add in chicken broth, cream, rosemary, nutmeg, salt, and pepper; cook over medium heat, stirring occasionally, 10-15 minutes, until sauce thickens.
While the sauce simmers, rub chicken with a little balsamic vinegar, salt, and pepper.
Heat oil in a second skillet over medium-high heat.
Add in chicken; cook 4 minutes on each side; remove from heat.
Add chicken to thickened sauce; cook 4-5 minutes.
Toss with pasta and serve with grated cheese for topping.