Creamy Chicken Rigatoni Recipes

Steps:

• 1. In a large skillet, heat oil, mushrooms, onion, garlic puree, salt, pepper, and brown lightly. Add balsamic vinegar and saute for 1 minute.
• 2. Lower heat, and add chicken, simmer for 10 minutes or until all of the chicken is cooked.
• 3. Add the white wine, marsala wine and chicken broth. Bring to a boil then reduce heat and simmer until the liquid is reduced by half, or about 15 minutes.
• 4. Add cream and bring to a boil while stirring, reduce the heat to low and simmer for 5 minutes.
• 5. Boil the rigatoni al dente, about 10-12 minutes. Do not rinse.
• 6. Add the well-drained rigatoni to the skillet and finish with parmesan cheese, basil, parsley, and garlic butter.
• 7. Add more Marsala for flavor as needed. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

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.

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.

Steps:

• Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
• Bring to a boil and whisk in the chili powder, salt, and pepper.
• Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
• Remove from heat.
• In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
• Add the garlic and cook, stirring frequently, for about 1 minute.
• Add the chicken and cook until slightly browned, about 3 minutes.
• Add the spinach, stirring to coat.
• Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
• Meanwhile, cook the rigatoni in boiling water until just tender.
• Drain well.
• Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
• Spoon the pasta mixture onto plates and serve.