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Garlic Chicken Rigatoni  Recipe
Garlic Chicken Rigatoni Recipe photo by Taste of Home

Garlic Chicken Rigatoni Recipe

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In New Mexico we adore big flavors from ingredients like garlic and sun-dried tomatoes. Here’s a punchy chicken and mushroom pasta that’s a family standard. Judy Crawford, Deming, New Mexico
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 8 ounces uncooked rigatoni or large tube pasta
  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • 1/2 cup boiling water
  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 teaspoon garlic salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1/4 cup reduced-sodium chicken broth
  • 1/4 cup white wine or additional reduced-sodium chicken broth
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1-1/2 cups equals 398 calories, 11 g fat (2 g saturated fat), 36 mg cholesterol, 290 mg sodium, 50 g carbohydrate, 3 g fiber, 23 g protein.

Directions

  1. Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
  2. 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.
  3. 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.
  4. Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat. Yield: 4 servings.
Originally published as Garlic Chicken Rigatoni in Taste of Home September/October 2014, p22

Nutritional Facts

1-1/2 cups equals 398 calories, 11 g fat (2 g saturated fat), 36 mg cholesterol, 290 mg sodium, 50 g carbohydrate, 3 g fiber, 23 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Garlic Chicken Rigatoni

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Aug. 27, 2014

This was delicious. I used 16 oz of sliced Baby Bella mushrooms, a 9 oz package of Perdue ready-to-serve roasted chicken breast and about 9-10 ozs of pasta. Next time I think I'll double the recipe and have leftovers. It was that good.

MY REVIEW
Reviewed Aug. 26, 2014

This was simple and good, and the only out-of-the-ordinary (to me) ingredient was sun-dried tomatoes. My husband and I enjoyed it, but my kids picked out all the mushrooms and tomatoes, to our chagrin. Still, I would make it again.

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