CHICKEN RIGATONI WITH BROCCOLI AND PEPPERS
This two step chicken and veggies pasta recipe is perfect for dinner that's made in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g
BAKED RIGATONI WITH MEATBALLS AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente, 2 to 3 minutes less than the label directs; drain.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is golden. Crush the plum tomatoes into the skillet with your hands; rinse out each can with 1/2 cup water and add the water to the skillet. Add the basil; simmer, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil; season the sauce with salt. (Alternatively, heat 4 cups prepared tomato sauce.)
- Stir the pancetta into the sauce, then add the meatballs, roasted red peppers and olives.
- Brush a 3-to-4-quart baking dish with olive oil. Toss the cooked pasta with the sauce and half of each cheese. Spread in the prepared baking dish. Sprinkle the remaining cheese over the pasta. Bake, uncovered, until browned, about 15 minutes. Let rest 15 minutes before serving.
RIGATONI WITH SPICY CHICKEN SAUSAGE, ASPARAGUS, EGGPLANT, AND ROASTED PEPPERS
Steps:
- Position a rack in the oven 6 inches below the broiler and preheat the broiler.
- Put the peppers on a baking sheet and put it under the broiler. Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins.
- Using a paper towel, rub the charred skins off the peppers. Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips. Reserve any liquid the peppers release.
- Bring a medium pot of water to a boil and salt it generously. Add the asparagus and cook for 1 minute; drain and rinse under cold water. Transfer to a paper towel-lined plate to drain.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon.
- Meanwhile, bring a large pot of water to a boil and salt it generously. Cook the pasta until al dente according to the package instructions. Drain and return the pasta to the warm pot.
- Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes.
- Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute. Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more.
- Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine.
- Taste the pasta and season with salt and pepper, if needed. Transfer to a large bowl and serve immediately.
CREAMY RIGATONI WITH ROASTED PEPPER AND GRILLED CHICKEN
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.
RIGATONI WITH SAUSAGE AND BELL PEPPERS
Make and share this Rigatoni With Sausage and Bell Peppers recipe from Food.com.
Provided by RMess
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 603.9, Fat 27.7, SaturatedFat 9.2, Cholesterol 110.6, Sodium 1057.7, Carbohydrate 60.1, Fiber 3.2, Sugar 3.2, Protein 27.6
RIGATONI WITH SWISS CHARD AND BELL PEPPERS
Make and share this Rigatoni With Swiss Chard And Bell Peppers recipe from Food.com.
Provided by Kikimony
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 487, Fat 15.8, SaturatedFat 5, Cholesterol 85, Sodium 628.1, Carbohydrate 68.9, Fiber 4.9, Sugar 5.5, Protein 17.6
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