GARLIC CHICKEN RIGATONI
My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
CREAMY CHICKEN AND RIGATONI
Grab a skillet and whip up a 30-minute Italian chicken and pasta dish with a spicy sauce and cheese. In three easy steps, you'll be feasting on a simple and comforting meal sure to please the whole family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
- Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
- Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.
Nutrition Facts : Calories 495, Carbohydrate 54 g, Cholesterol 95 mg, Fiber 4 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg
CHICKEN RIGATONI PASTA SALAD
This healthy pasta salad dish is a great way to use your leftovers. Our flavorful Chicken and Cheese Rigatoni give it a burst of flavor that you and your family will enjoy.
Provided by Monterey Gourmet Fo
Categories Chicken
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil 4 quarts of water. Add rigatoni to boiling water. Bring back to a boil and then reduce heat to a simmer. Cook for 2 ½ minutes. Remove from water and set aside to cool.
- Meanwhile, prepare all the vegetables and toss together in a large bowl with salt and pepper.
- Cut each cooled rigatoni into 5 pieces. Add to the large bowl and toss.
- In a small bowl, mix the olive oil and balsamic vinegar. Dress the salad to your liking.
- Nutrition Facts: Serving Size 1 Cup. Calories: 360. Calories from Fat: 220. Total Fat: 24g. Saturated Fat: 5g. Trans Fat: 0g. Cholestrol: 40mg. Sodium: 560mg. Total Carbohydrate: 23g. Dietary Fiber: 2g. Sugars: 4g. Protein: 10g.
Nutrition Facts : Calories 193, Fat 18.3, SaturatedFat 2.5, Sodium 198.9, Carbohydrate 7.4, Fiber 1.7, Sugar 3.4, Protein 1.5
RIGATONI WITH CHICKEN THIGHS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
- Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
- Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
- Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
- Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.
Nutrition Facts : Calories 466 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 422 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 30 grams, Sugar 4 grams
ITALIAN PASTA SALAD II
This is truly a must have pasta salad especially if you are Italian. I can't keep this in the house, it goes as fast as I make it. Enjoy!
Provided by YORKIDOLL
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 48.3 g, Cholesterol 17.6 mg, Fat 21.5 g, Fiber 4.1 g, Protein 14.8 g, SaturatedFat 5.8 g, Sodium 272.2 mg, Sugar 3.5 g
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