Riagtoni Primavera with Chicken
As the Italians do, this recipe says to remove some pasta cooking water before draining to toss some, or all with the finished recipe to thin the sauce or coat the pasta nicely.
- 12 oz. rigatoni pasta
- 2 T. olive oil
- 9 oz. bag fresh California stir-fry vegetables
- 10 oz. pkg. cooked chicken strips
- 1 T. chopped garlic
- 1 c. chicken broth
- 1/2 c. grated Parmesan
- 1/4 c. thin strips fresh basil
- Reserved cooking water as needed
Preparation time 15mins
Cooking time 20mins
Cook rigatoni according to pkg. directions; reserving 1 c. cooking water before draining.
Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.
Add stir-fry vegetables and chicken strips.
Saute 2 minutes.
Add garlic; cook 1 minute.
Stir in chicken broth.
Reduce heat, cover and simmer 3 minutes or until vegetables are just tender.
Toss with drained pasta, grated cheese and basil and reserved cooking water as needed.