How To Make Chicken Riggies
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 8 oz rigatoni pasta
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (adjust according to spice preference)
- Fresh parsley, for garnish
Instructions
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Cook the rigatoni pasta according to package instructions. Drain and set aside.
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In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5 minutes. Remove the chicken from the skillet and set aside.
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In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook until the vegetables are tender, about 5 minutes.
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Add the crushed tomatoes, heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes to the skillet. Stir well to combine.
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Return the cooked chicken to the skillet and stir to coat with the sauce. Cook for an additional 5 minutes to heat through.
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Add the cooked rigatoni pasta to the skillet and toss to coat it in the sauce. Cook for 2-3 minutes to allow the pasta to absorb the flavors.
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Serve the Chicken Riggies hot, garnished with fresh parsley.
Nutrition
- Calories : 480kcal
- Total Fat : 23g
- Saturated Fat : 11g
- Cholesterol : 129mg
- Sodium : 763mg
- Total Carbohydrates : 36g
- Dietary Fiber : 3g
- Sugar : 6g
- Protein : 33g
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