Creamy & Spicy Chicken Rigatoni
Ingredients
The sauce
-
2
Tbsp
extra virgin olive oil
-
½
cup
chopped yellow onion
-
3 - 4
cloves
garlic, minced
-
1
can (28 oz)
crushed tomatoes
-
2 ½
Tbsp
chopped fresh basil
-
1 ½
tsp
chopped fresh rosemary
-
1
tsp
chopped fresh thyme
-
1 - 3
tsp
crushed red pepper flakes, to taste
-
½
tsp
granulated sugar
-
Salt and freshly ground black pepper
to taste
The pasta
The creamy mixture
-
2
Tbsp
butter
-
2
Tbsp
all-purpose flour
-
1 ¼
cups
half and half
-
3
oz
finely shredded parmesan cheese, plus more for topping
The protein and vegetables
-
3
cups
cooked boneless, skinless chicken breast, diced into small strips
-
¾
cup
baby peas, cooked
Instructions
- Heat olive oil in a medium saucepan over medium-high heat and sauté onion until tender, then add garlic.
- Add crushed tomatoes, basil, rosemary, thyme, red pepper flakes, sugar, salt, and pepper to the saucepan and simmer for 45 minutes to 1 hour.
- Cook rigatoni pasta according to package directions until al dente.
- In a separate saucepan, melt butter over medium heat, then whisk in flour and cook for 1 minute.
- Slowly pour in half and half while whisking, bringing the mixture to a boil until thick.
- Remove from heat and stir in parmesan cheese, seasoning with salt and pepper.
- Combine the creamy mixture with the red sauce, then toss with drained pasta and cooked chicken.
- Cook over low heat for a few minutes to allow the sauce to absorb into the noodles.
- Serve warm, garnished with peas, additional parmesan, and red pepper flakes if desired.
Nutrition Facts (estimated)
Servings
7
Calories
579
Total fat
19g
Total carbohydrates
66g
Total protein
36g
Sodium
460mg
Cholesterol
84mg
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