Taste of Home
Garlic Chicken Rigatoni
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it’s guilt-free! —Judy Crawford, Deming, New Mexico
Ingredients
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8 ounces uncooked rigatoni or large tube pasta
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1/4 cup sun-dried tomatoes (not packed in oil)
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1/2 cup boiling water
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1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
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1/4 teaspoon garlic salt
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2 tablespoons all-purpose flour
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2 tablespoons olive oil, divided
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1-1/2 cups sliced fresh mushrooms
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3 garlic cloves, minced
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1/4 cup reduced-sodium chicken broth
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1/4 cup white wine or additional reduced-sodium chicken broth
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2 tablespoons minced fresh parsley
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1/4 teaspoon dried basil
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1/8 teaspoon crushed red pepper flakes
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1/4 cup grated Parmesan cheese
Directions
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1.
Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
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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.
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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.
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4.
Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.
Nutrition Facts
1-1/2 cups: 398 calories, 11g fat (2g saturated fat), 36mg cholesterol, 290mg sodium, 50g carbohydrate (5g sugars, 3g fiber), 23g protein.
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