Garlic Chicken Rigatoni

By kgl1255

Ingredients

• 8 ounces uncooked rigatoni or large tube pasta
• 1/4 cup sun-dried tomatoes (not packed in oil)
• 1/2 cup boiling water
• 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 teaspoon garlic salt
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil, divided
• 1-1/2 cups sliced fresh mushrooms
• 3 garlic cloves, minced
• 1/4 cup reduced-sodium chicken broth
• 1/4 cup white wine or additional reduced-sodium chicken broth
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon dried basil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Cook rigatoni according to package directions.
In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.

Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan.

In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through.

Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat. servings.