Summer Vegetable Rigatoni w/Chicken

By brenie_shydee

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

Preparation

Step 1

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.