This skinny homemade Maggiano’s Gluten-Free Rigatoni D recipe is a creamy healthy version of Maggiano’s Little Italy’s famous dish. A creamy coconut milk sauce infused with red wine, garlic, and mushrooms is drizzled over al dente noodles and sliced chicken breasts.
Last weekend I was invited to Maggiano’s Little Italy’s Gluten Free Expo at Atlanta’s Ashford-Dunwoody location, where exec chef Eric Mulville introduced us to some new gluten free dishes that Maggiano’s may start offering or already does at select locations. Finally an Italian restaurant with a large selection of gluten-free options! (she fist bumps an imaginary friend)
When I was first diagnosed with Celiac’s almost 10 years ago there was not the selection of gluten free options like there is today. I was lucky to find anything made for a gluten-free foodie unless I had it shipped from somewhere far away like England.
After figuring out the root of my health issues that previous scenario went out the window.
Skip to today where gluten free options seem abundant. It seems like “gluten free” has taken over the diet world.
But then when you sit down at an Italian restaurant it seems that the majority of the time you still see few options beside a bowl of gluten-free noodles and your basic marinara sauce.
Too plain-jane for my liking. If I’m going to be having a cheat meal it better be damn good.
Then I was invited to Maggiano’s Little Italy Gluten Free Expo. This is where y’all should start to get excited.
I was served all the options that a normal dining customer would eat but completely gluten free and with no difference in taste or texture. I repeat ‘I could not tell the that these dishes were gluten-free‘.
Imagine having bruschetta, or rigatoni, or decadent strawberry cheesecake at a sit down restaurant again!
Okay, come back now…
While I was there Chef Eric demonstrated how he cooks up their famous Rigatoni D, adapted to their gluten free version of course, and then gave us the recipe so we could replicate it at home! NOICE!
Maggiano’s Gluten-Free Rigatoni D is so creamy and hearty and savory. The wine and mushrooms and creaminess make this dish.
Or maybe it’s the garlic and onion and parmesan?
Or maybe it’s everything mixed together. I have the “don’t knows” but I bet it’s everything mixed together.
Of course I went to sleep that night dreaming of more.
Of course I woke up that next morning staring at that recipe card.
Of course I shouldn’t make it and then eat it two days in a row.
….or should I?
Okay I should and I did.
Except this time I tweaked a couple of ingredients to make it a little bit healthier of a dish and also that I don’t give away their prized recipe. I can’t take any credit for their tasty brilliance but I can definitely eat it and share it.
- 1/2 cup chopped onions
- 1 TBSP balsamic vinegar
- 1 cup of mushrooms, quartered
- 2 TBSP olive oil
- 1/2 cup marsala wine
- 1 tsp minced garlic
- 1/2 cup chicken stock
- 1 cup coconut milk
- 1-2 TBSP GF flour
- 12 oz . GF pasta, cooked to al dente
- 2 cooked white chicken breasts, sliced
- 1/2 cup parmesan cheese, shredded
- 1 TBSP butter
- 1 TBSP basil
- 1 TBSP parsley
- salt and pepper to garnish
- Sautee the onions, minced garlic, and mushrooms in the olive oil and balsamic vinegar until brown and the liquids are reduced.
- Add the wine and reduce until almost dry.
- Add in the chicken stock and coconut milk and allow to simmer for about 10 minutes. The sauce should thicken but may need the help of 1-2 TBSP flour.
- Add in the pasta and chicken slices and then the parmesan and butter.
- Sprinkle on the basil and parsey and garnish with salt and pepper.
Tips on making Skinny Homemade Maggiano’s Gluten-Free Rigatoni D:
- If you don’t care to use the coconut milk, go for good ol’ heavy cream which the original and gluten-free versions of this dish call for. Swap it out in equal parts. You will not need the 1-2 TBSP of flour if you are using the heavy cream.
- If you don’t have marsala wine on hand, don’t freak out. I’ve tried this recipe with the dryest red wine I have on hand and the flavor that comes out of it has always been on point. Yes, on point. Yes marsala wine is preferable here but don’t stress about it if you need to substitute. Don’t cry buddy.
- The hubby Alex made a good point in between huge bites of this dish and it was that this recipe would be amazing with steak served overtop of it too. Next time we are trying it with steak… like this pasta could get any better right?!?
As far as the other great gluten free foods that were at the expo…. all I can say is they are not being printed on that menu fast enough.
That bruschetta was amazing. That strawberry cheesecake was decadent, creamy, and perfection. Those little cheese ball biscuits were fab. And their sausage and peppers app put a huge smile on my face.
Thanks for stopping in friends and be sure to stop into your local Maggiano’s for some GF deliciousness!