Australian Table
Ingredients
Chicken and mushroom rigatoni
Method
Chicken and mushroom rigatoni
1.Heat a chargrill pan on medium-high. Brush chicken with 1 teaspoon oil and cook for 4 minutes each side, until just cooked through. Rest for 5 minutes, then slice thinly.
2.Meanwhile, heat remaining oil in a large, non-stick frying pan on medium- high. Add leek, mushrooms and garlic, and cook, stirring constantly, for 2 minutes, until slightly softened. Add 2 tablespoons stock. Reduce heat to medium, cover and cook for 5 minutes, until leek has softened.
3.Increase heat to high. Add wine, bring to the boil and boil for 2 minutes, until reduced by half. Add remaining stock and boil, uncovered, for 3 minutes, until reduced slightly. Stir through mustard.
4.Meanwhile, cook pasta in a large saucepan of boiling water according to packet instructions. Drain and return to pan. Add chicken, leek mixture and dill. Season to taste and toss to combine. Serve immediately.
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