Cast Iron Santa Maria Chicken Rigatoni

Ingredients

• 1 lb Rigatoni pasta
• 1.5 lbs Boneless skinless chicken thighs
• 3 tbsp Salted Perfection Santa Maria Select Blend
• 2 tbsp Extra virgin olive oil
• 2 tbsp Unsalted butter
• 4 cloves Garlic, thinly sliced
• 1/2 cup Dry white wine (or chicken broth)
• 1 cup Heavy cream
• 1/2 cup Parmesan cheese, freshly grated
• 1/4 cup Fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Drop the rigatoni and cook until al dente. Reserve a cup of that starchy pasta water before draining. It is liquid gold.
2. While the water heats, pat the chicken thighs dry. Moisture is the enemy of the sear. Season them generously with 2 tablespoons of Salted Perfection Santa Maria Select Blend.
3. Heat your cast iron skillet over medium-high heat. Add the olive oil. When it shimmers, lay the chicken in. Do not touch it. Let the iron do the work until deep golden brown, about 5-6 minutes per side. Remove chicken and set aside to rest.
4. Lower the heat to medium. Melt the butter in the same skillet. Toss in the sliced garlic and sauté for 1 minute until fragrant—do not burn it.
5. Pour in the white wine to deglaze, scraping up the fond from the bottom of the pan. That is where the flavor lives. Let it reduce by half.
6. Stir in the heavy cream and the remaining 1 tablespoon of Salted Perfection Santa Maria Select Blend. Simmer gently until slightly thickened.
7. Slice the resting chicken into strips. Add the chicken (and any resting juices) back into the pan along with the cooked pasta.
8. Toss everything together, adding the Parmesan cheese. If the sauce gets too tight, splash in some reserved pasta water to loosen it up.
9. Finish with fresh parsley. Serve immediately. DUNZO!