From the menu of … Maggiano’s Little Italy, 3368 Peachtree Road N.E., Atlanta. 404-816-9650, www.maggianos.com

Q: I enjoyed Rigatoni “D” at Maggiano’s. It’s a pasta dish with chicken, button mushrooms and some other spices I wasn’t able to identify. Can you get the recipe?

— Susan Brewer, Marietta

A: Maggiano’s Little Italy’s Famous Rigatoni “D” is named after David Di Gregorio, chef of Maggiano’s first restaurant, which opened on Nov. 11, 1991, at the corner of Clark Street and Grand Avenue in Chicago. It’s one of many signature dishes he created that remain on the menu today.

The chefs at Maggiano’s recommend using Barilla pasta for this dish. While rigatoni is traditional, other pastas such as penne rigate, ziti or even spaghetti can be used. And while chicken is the traditional protein, you can vary the recipe using veal, duck or even game birds. In addition to or instead of mushrooms, asparagus, spinach and/or sun-dried tomatoes can all be part of this dish.

One food safety note from the chefs: When cutting raw chicken, be certain to use a separate cutting board and wash all surfaces, knives and your hands thoroughly.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

Maggiano’s Little Italy’s Famous Rigatoni “D”

Hands on: 40 minutes

Total time: 40 minutes

Serves: 6

12 sliced mushrooms (about 1/2 pound)

1/2 medium onion, cut into 1/2-inch dice

1/4 cup balsamic vinegar

1 tablespoon chopped garlic

1 pound rigatoni

3 tablespoons olive oil, divided

2 tablespoons unsalted butter

1 pound boneless, skinless chicken breasts, cut into 1-by-3/4-inch strips

1/2 cup white wine

3/4 cup Marsala

2 cups low-sodium chicken stock

1 1/2 tablespoons cornstarch

2 cups heavy cream

1 tablespoon salt

1/2 teaspoon black pepper

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

1/2 cup grated Parmesan

Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper.

Combine mushrooms, onions, vinegar and garlic on prepared baking sheet and toss together until everything is evenly coated. Roast for 10 minutes or until mushrooms are deep brown and almost all moisture has evaporated. Remove from oven and set aside. May be made up to 1 day ahead.

While vegetables are roasting, cook pasta according to package directions until al dente. Drain pasta but do not rinse with cold water. Shake out excess water and toss in a large bowl with 1 tablespoon olive oil. Set aside and keep warm.

In a large Dutch oven, heat butter and remaining 2 tablespoons olive oil over medium high heat. When butter just begins to brown, about 2 minutes, add chicken strips and cook until lightly browned on both sides, about 5 minutes total. Do not crowd skillet. May need to be done in batches.

When all chicken is cooked, return all strips to skillet and add white wine. Saute until all liquid evaporates. Add Marsala and cook until liquid is reduced by half, about 5 minutes. Mix chicken broth with cornstarch and add to skillet. Bring mixture to a simmer, then add cream, salt, pepper and roasted vegetables. Simmer until sauce is thickened, about 5 minutes. Add pasta and continue simmering 2 minutes so that pasta can thicken sauce. Remove from heat. Stir in basil, parsley and Parmesan. Serve immediately.

Per serving: 622 calories (percent of calories from fat, 50), 27 grams protein, 49 grams carbohydrates, 2 grams fiber, 34 grams fat (17 grams saturated), 126 milligrams cholesterol, 970 milligrams sodium.