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.
RIGATONI WITH CREAMY MUSHROOM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- While the pasta is cooking:
- Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.
CHICKEN RIGATONI
Joining Recipezaar has caused me to start going back through old recipes and discovering old favorites that have "gotten lost" through the years. This is an old one that I got from a friend after eating it at her house and enjoying it. Italian food is always enjoyed at my house.
Provided by Trisha W
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
- In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
- Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
- CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
- This is good served with noodles- rigatoni or otherwise.
BERTUCCI'S RIGATONI WITH CHICKEN AND BROCCOLI RECIPE - (3.7/5)
Provided by á-46826
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan. Add the chicken strips to the oil. Cook over a medium flame until chicken is lightly browned. Add the broccoli florets and lemon slice. Cook and stir for one minute. Add the garlic and cook for 10 seconds. Add the chicken broth and heavy cream and cook until it begins to boil. Remove from the heat. When ready to serve add the cooked rigatoni and cook until sauce reduces by half. Salt and pepper to taste.
ROASTED CHICKEN RIGATONI WITH MUSHROOMS AND BROCCOLI SAUCE
Taken from Curtis Stone's meals for under $10 (free mini cookbook from coles) Looked yummy so uploading here. Apparently this dish only costs $9.91 to make if you go to Coles.
Provided by Satyne
Categories < 4 Hours
Time 1h34m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees celcius. Season Chicken with salt and pepper and place on an oven tray lined with baking paper. Drizzle with 1 tablespoon olive oil and roast for 50-55 minutes or until cooked through.
- Remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.
- Place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat to let flavours infuse.
- Blanch brocooli in a medium pot of salted boiling water for about 4 minutes, until just tender. Drain and set aside on paper towels to absorb any extra water.
- Place broccoli in a food processeor and pour in the cream mixture (discarding the thyme). Blend until smooth. Season to taste with salt and pepper.
- Add chicken and cook for 3-4 mintues until reheated. Pour broccoli sauce over chicken and toss to combine.
- Drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.
- Apparently goes nicely with a Chardonnay.
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