Rigatoni Pasta With Chicken And Sun Dried Tomatoes Food

GARLIC CHICKEN RIGATONI

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.

CREAMY SUN DRIED TOMATO CHICKEN PASTA

Steps:

• Bring a large pot of salted water to a boil. Boil pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water!
• Drain, toss with a little olive oil to prevent sticking and set aside.
• Season chicken pieces with salt, Italian seasoning, pepper, paprika and red pepper flakes.
• In a large skillet, heat 1 Tbsp of the oil from the sun dried tomato jar and 1 Tbsp butter over MED HIGH heat and add the chicken pieces, sautéing 3-4 minutes, until chicken is cooked through. Remove to a plate.
• Add garlic and sun dried tomatoes to skillet and cook 30 seconds to 1 minute, stirring often. Stir in half and half and let sauce come to a simmer. Add mozzarella and Parmesan, stirring until melted.
• Add pasta and cooked chicken (plus any juices that have accumulated on the plate), stirring to combine well. Stir in reserved pasta water, a little bit at a time, if needed, to thin out the sauce.
• Stir in basil and serve, garnished with more minced basil if desired.

RIGATONI PASTA WITH CHICKEN AND SUN-DRIED TOMATOES

Steps:

• Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below:
• In a large pan, on high heat, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 30 seconds until garlic is fragrant. Add thinly sliced chicken breast, sprinkle with salt and paprika, and cook on high heat for 1 minute on each side. Remove from heat.
• In the mean time, cook rigatoni pasta al dente. Reserve some cooked pasta water. Optionally, you can drain and rinse the rigatoni with cold water (to stop cooking).
• While the rigatoni is cooking, make the pasta cream sauce. Add half and half to the skillet with the chicken. Add 1 tablespoon of basil, at least 1/4 teaspoon of red pepper flakes. Bring to a gentle boil. Add Mozzarella cheese. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
• Add capers. Stir to combine. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon.
• Add cooked rigatoni to the skillet with the cream sauce, and stir to combine.
• Add about 1/2 cup reserved cooked pasta water because the cream sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season this creamy chicken rigatoni pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
• Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES

Steps:

• Bring 4 quarts water to rolling boil, covered, in stockpot.
• Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
• Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
• While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
• Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.

RIGATONI WITH SPICY SUN-DRIED TOMATO SAUCE

Steps:

• Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat.
• Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.

RIGATONI WITH SUN-DRIED TOMATO AND FENNEL SAUCE

Steps:

• Heat the olive oil in a 10- to 11- inch straight sided saute pan over medium heat. Add the fennel and garlic, and cook, stirring occasionally, until the fennel starts to soften and brown, about 5 minutes.
• Stir in 1 cup water and the cream, low-salt chicken broth, sun-dried tomatoes, red pepper flakes and 1 teaspoon salt. Bring to a boil, reduce the heat and simmer briskly uncovered, until the tomatoes are plump and soft, about 15 minutes.
• Remove from the heat and stir in the Pernod if using. Let cool slightly, then puree in a blender until smooth. Wipe out the skillet, return the sauce to the skillet, season to taste with salt and keep hot.
• Bring a large pot of well-salted water to a boil. Cook the rigatoni until just barely al dente, 1-2 minutes less than the package instructions. Drain well and return to the pot. Add the sauce and toss over medium-low heat for a minute or two so the pasta finishes cooking and absorbs some of the sauce.

RIGATONI WITH SUN-DRIED TOMATOES

Steps:

• Heat oil and 2 T. butter in large pan. Cook onions, garlic, and chiles in butter until onions wilt.
• Add prosciutto and cook for 1 minute, then add zucchini and cook another minute.
• Add plain tomatoes (with juice) and simmer for 10 minutes. In the meantime, cook rigatoni according to box directions.
• Drain pasta and replace in large pan, coating with remaining 2 T. butter (or more).
• To saucepan, add salt, pepper, cheese, cream, sundried tomatos, and red pepper.
• When sauce is hot, pour over pasta and toss.