How To Make Chicken Rigatoni
This mouthwatering chicken rigatoni pasta is packed with tender chicken, various peppers, and tossed in a tangy and creamy tomato sauce, for a richer meal!
Serves:
Ingredients
- 16ozrigatoni pasta,(1 package)
- 3tbspextra virgin olive oil
- 1½lbschicken breast,skinless, boneless, cut in bite-sized pieces
- salt and ground black pepper,to taste
- 1onion,diced
- 2cubanelle peppers,seeded, thinly sliced
- 3garlic cloves,minced
- 28ozcrushed tomatoes,(1 can)
- 3red peppers,roasted, drained, chopped
- 2hot cherry peppers,seeded, minced
- ½cupheavy cream
- ½cupparmesan cheese,grated, for serving
Instructions
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Bring a large pot of lightly salted water to a boil over high heat.
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Add the rigatoni pasta and cook for 8 to 10 minutes, until tender yet firm to the bite. Drain and keep warm.
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Heat the olive oil in a large skillet over medium-high heat.
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Season the chicken with salt and pepper, and cook in the hot oil for about 7 minutes, until lightly browned on all sides and no longer pink in the center. Remove the chicken from the skillet and keep warm.
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Stir the onion, Cubanelle peppers, and garlic into the skillet. Cook and stir for 4 minutes, until the onion softens.
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Add the crushed tomatoes, roasted red peppers, and hot cherry peppers. Bring to a simmer.
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Stir in the cooked chicken and heavy cream, then simmer for 2 to 3 minutes. Stir in the cooked pasta.
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Serve garnished with Parmesan cheese, and enjoy!
Nutrition
- Calories: 740.14kcal
- Fat: 29.68g
- Saturated Fat: 10.89g
- Trans Fat: 0.12g
- Monounsaturated Fat: 12.52g
- Polyunsaturated Fat: 3.98g
- Carbohydrates: 76.96g
- Fiber: 8.03g
- Sugar: 13.43g
- Protein: 42.15g
- Cholesterol: 108.17mg
- Sodium: 1172.91mg
- Calcium: 256.98mg
- Potassium: 1116.80mg
- Iron: 4.67mg
- Vitamin A: 278.99µg
- Vitamin C: 140.12mg
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