RIGATONI WITH ITALIAN CHICKEN
This is a very easy chicken and pasta dish that will have your family raving.
Provided by BERTPEREZ
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
- Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
- Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
Nutrition Facts : Calories 597 calories, Carbohydrate 53.2 g, Cholesterol 69.7 mg, Fat 28.4 g, Fiber 3.4 g, Protein 30.3 g, SaturatedFat 8.8 g, Sodium 1361.1 mg, Sugar 8.3 g
PENNE WITH CHICKEN THIGHS
Steps:
- Preheat oven to 300 degrees. Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve. (For smaller children, you can cut the meat off the bone for them. Chicken is very tender!)
CHICKEN WITH BLUSH SAUCE PASTA
This Chicken with Blush Sauce Pasta is one of the first 30 minute recipes I shared here. It's a tasty, creamy and cheesy pasta dinner that not only is ready in 30 minutes, but it's a crowd pleaser. Loaded with chicken and bacon, a delicious cheesy blush sauce, this pasta recipe is indulgent and delicious.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook Pasta: Cook the pasta in a large salted pot of boiling water according to package instructions, until al-dente. Reserve ½ cup of pasta water. Drain, rinse with cold water and set aside.
- Make the sauce: In a large skillet, add the bacon and cook it until it starts rendering some fat. Add the chicken, onion, garlic and cook until chicken is no longer pink and is cooked through. Add diced tomatoes, pasta water, basil, hot sauce, and cook for 10 minutes. Add sour cream and stir. Taste for seasoning and adjust with salt and pepper as needed.
- Finish the dish: Stir in the pasta, add the mozzarella cheese and toss it all together to make sure all pasta is covered in the cheese and sauce.
- Garnish with Parmesan and serve: Garnish with fresh Parmesan cheese and serve warm.
Nutrition Facts : Calories 576 kcal, Carbohydrate 52 g, Protein 28 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 81 mg, Sodium 868 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving, TransFat 1 g
RIGATONI WITH CHICKEN THIGHS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a pot of lightly salted water to a boil and put the rigatoni into it. Cook until al dente (tender firm).
- Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the skillet, and then add half of the cut-up chicken pieces, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown. After a minute or two, flip over the chicken with a spatula and let brown on the other side. Remove to a plate and set aside. Repeat with the second half of the chicken pieces.
- Add a tablespoon or so of olive oil, if needed, into the hot skillet and throw in the garlic and chopped onions and give them a stir. Now add the chicken broth (or wine), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat and simmer for 15 minutes.
- Add the chicken (and don't forget all of those yummy chicken juices on the plate) to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh basil and add it to the sauce, stirring to combine.
- Put the pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.
Nutrition Facts : Calories 466 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 422 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Protein 30 grams, Sugar 4 grams
CHICKEN AND MUSHROOMS WITH RIGATONI
If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
- Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.
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