Garlic Chicken Rigatoni

Name: Garlic Chicken Rigatoni
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Europe, Italian
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

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

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

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.

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.