Chicken Riggies
Ingredients
The pasta
The sauce
-
1
bottle
Classico Riserva Roasted Garlic Pasta Sauce
-
½
cup
heavy cream
The chicken and vegetables
-
1½
pounds
boneless skinless chicken breast, cut into 1 inch pieces
-
1
cup
thinly sliced onion
-
1
cup
thinly sliced red bell pepper
-
4-6
pieces
hot cherry peppers, sliced
-
2
tablespoons
olive oil
-
2
tablespoons
chopped parsley
-
to taste
salt
-
to taste
pepper
-
optional
freshly grated parmesan cheese for serving
Instructions
- Heat 1 tablespoon of oil in a large pan over medium-high heat, add onion and bell pepper, season with salt and pepper, and cook until browned and softened.
- Stir in the cherry peppers and remove the mixture from the pan.
- Boil salted water in a large pot and cook the rigatoni according to package directions.
- Wipe the pan and heat the remaining oil, add chicken, season with salt and pepper, and cook until browned and cooked through.
- Add the pepper mixture back to the pan with the chicken, pour in the pasta sauce, and bring to a simmer.
- Stir in the heavy cream and simmer for a few minutes.
- Drain the pasta and return it to the pot, then pour the chicken and sauce mixture over it and toss to coat.
- Sprinkle with parsley and serve with parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
6
Calories
383
Total fat
14g
Total carbohydrates
26g
Total protein
30g
Sodium
639mg
Cholesterol
92mg
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