Garlic Chicken Rigatoni
By kgl1255
Rate this recipe
5/5
(1 Votes)
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
Details
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.
You'll also love
- doTERRA Creamy Fruit Dip with... 4.5/5 (2 Votes)
- Parmesan Ranch Baked Pork Chops 3.5/5 (2 Votes)
- Martha Stewart's One Pot Pasta Meal 4.2/5 (31 Votes)
- Birthday Batter Cheesecake Dip... 5/5 (1 Votes)
- Pioneer Woman Creamy Rosemary... 5/5 (1 Votes)
- Spring Rolls with Pork & Glass... 4.2/5 (24 Votes)
- Tomato Ravioli 4.3/5 (16 Votes)
- Easter Macaroni Pie - Carla G. 3/5 (3 Votes)
Review this recipe