Summer Vegetable Rigatoni w/Chicken

Summer Vegetable Rigatoni w/Chicken
Summer Vegetable Rigatoni w/Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    ounces uncooked rigatoni

  • 1 1/2

    cups diagonally sliced sugar snap peas

  • Cooking spray

  • 3

    (6-ounce) skinless, boneless chicken breast halves

  • 1

    teaspoon freshly ground black pepper, divided

  • 3/4

    teaspoon kosher salt, divided

  • 1/4

    cup olive oil

  • 2

    tablespoons sliced garlic

  • 2

    oregano sprigs

  • 2

    thyme sprigs

  • 1/2

    cup unsalted chicken stock

  • 3

    ounces Parmigiano-Reggiano cheese, grated and divided (about 3/4 cup)

  • 2

    cups multicolored cherry tomatoes, halved

  • 1/4

    cup small fresh basil leaves

  • 1

    teaspoon fresh oregano leaves

  • 1

    teaspoon fresh thyme leaves

Directions

1. Cook pasta according to package directions for 10 minutes, omitting salt and fat. Add peas; cook 2 minutes. Drain mixture over a bowl, reserving 1 1/2 cups cooking liquid; rinse with cold water. Drain. 2. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 10 minutes; cut chicken into 1-inch pieces. 3. Combine oil, garlic, oregano sprigs, and thyme sprigs in a large skillet over medium heat; cook 4 minutes or just until garlic begins to brown. Add reserved 1 1/2 cups cooking liquid, 1/4 teaspoon pepper, remaining 1/2 teaspoon salt, and stock to pan; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes); discard herb sprigs. Stir in 2 ounces cheese; stir until cheese melts. Stir in pasta mixture. Stir in chicken, remaining 1 ounce cheese, and tomatoes. Sprinkle with remaining 1/4 teaspoon pepper, basil, oregano, and thyme leaves.

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