Rigatoni With Chicken And Bell Peppers Recipes

Steps:

• Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
• Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.

Steps:

• Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
• Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
• In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.

Steps:

• Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.

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.

Steps:

• Cook pasta according to package directions; drain and set aside.
• Cook sausage in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain.
• Saute onion and bell peppers in hot oil in Dutch oven over medium-high heat 6 minutes. Add garlic, and saute 2 minutes. Stir in sausage, cooked pasta, chicken broth, crushed red pepper and black pepper.
• Reduce heat to low and cook, stirring occasionally 5 minutes or until thoroughly heated.
• Transfer to a serving dish, and top evenly with basil and cheese.
• Serve immediately.

Steps:

• Boil rigatoni until al dente.
• While the rigatoni is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.
• Add the bell pepper, onion, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes.
• Reduce the heat to medium; stir in the chicken broth, chard, butter, and pepper; cover and cook until the chard and the bell pepper are tender, about 5 minutes.
• Remove the pan from the heat; stir in the balsamic vinegar and salt.
• When the rigatoni is done, drain well; return to the pot.
• Add the chard mixture and toss; Add the Parmesan cheese and toss again.
• Taste and adjust the seasoning.