Garlic Chicken Rigatoni Recipe
Here’s a punchy chicken and mushroom pasta that’s a family standard.
Total Time: 30 Minutes
Makes: 4 servings
Ingredients:
8 ounces uncooked Rigatoni large tube pasta
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 lb boneless chicken breasts, cubed
1/4 tsp garlic salt
2 tbsp all-purpose flour
2 tbsp olive oil, divided
1 1/2 cup sliced fresh mushrooms
3 garlic cloves, minced
1/4 cup chicken broth
1/4 cup white wine (or additional chicken broth)
2 tbsp minced fresh parsley
1/4 tsp dried basil
1/8 tsp salt
1/8 tsp pepper
1/8 tsp crushed red pepper flakes
1/4 cup grated Parmesan Cheese
Directions:
1. Cook Rigatoni according to package directions.
2. In a small bowl, combine tomatoes and boiling water; let stand for 5 minutes. Drain. Chop tomatoes.
3. Sprinkle chicken with garlic salt; add flour and toss to coat.
4. In a large skillet, heat 1 tbsp oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add in broth, wine, parsley, seasoning and chopped tomatoes; bring to a boil.
5. Stir in chicken; heat through.
6. Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.
Serve with a nice french loaf bread!
No comments:
Post a Comment