Garlic Chicken Rigatoni
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
Reviews
Simple and easy, and we enjoyed this. I didn’t have mushrooms so I used sliced zucchini and used chopped rotisserie chicken instead of cooking the chicken breast. Next time will add broccoli.
Just made this for dinner tonight. Amazing! I did follow the suggestion to double the sauce and I'm very glad I did. Definitely restaurant quality!
I made this according the recipe except I used additional chicken broth instead of white wine. It turned out amazing! Very flavorful, turned out perfectly the first time. Definitely a keeper!
This meal tastes like one you'd be served at a restaurant. The flavor combination was just right. The only change I made was using sundried tomatoes packed in oil. I added them when I added the broth, wine, & spices - it wasn't too oily. I used a combination of chicken broth & white wine. I will definitely add this to our regular meal rotation.
This dish was delicious!!! I did double the sauce recipe, as some of the reviews suggested. I didn't have sun dried tomatoes, so just omitted them. Even my 3 year old granddaughter loved it!! Will definitely make this again!!
As the recipe was, I found the taste of the sun dried tomatoes a bit overpowering and it was too dry. Increased both the wine and broth to 1/2 cup each and added some chopped fresh tomatoes just before serving, tossed in. That gave it a 'brightness' and was very flavorful. (tried it with some sauteed spinach also, in addition to the chopped fresh tomatoes...nice)
It was good, but needed more sauce.
I used leftover chicken that was already cooked, which cut down on the orep time, but also probably made it less tasty.
I'd definitely make this recipe again. It was pretty quick to make and I had all of the ingredients on hand. I added the sun dried tomatoes when I added the chicken broth instead of soaking them. And I added some of the pasta water so it wouldn't be dry for leftovers. The flavors were great, just enough spice.
This is a really tasty dish. I use oil packed sun-dried tomatoes and it comes out amazing!