Rigatoni with Chicken

By bakers_delight85

Ingredients

• 4 skinless, boneless chicken breast halves, sliced
• 1/2 cup oil-packed sun-dried tomatoes, drained and oil reserved
• 3 Tbsp. chopped shallots
• 1 cup sliced black olives
• 2 Tbsp. chopped garlic
• 1 cup dry (white) vermouth
• 1/2 stick (1/4 cup) butter
• 1/2 cup chopped fresh basil
• Salt and pepper to taste
• 1 pound rigatoni, cooked

Preparation

Step 1

Saute the chicken in the sun-dried tomato oil in a large skillet, then remove from the pan.
Add the chopped shallots, olives, garlic, and sun-dried tomato. Cook 2 minutes, stirring frequently.
Return the chicken to the pan. Add the vermouth and cover. Let simmer 1 to 2 minutes.
Add the butter and basil and mix until the butter is incorporated. Add salt and pepper.
Add rigatoni, mix and serve hot.