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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

27 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

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

Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
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.
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.
Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

Test Kitchen Tips

Coating the chicken in flour gives it a delicious crust and helps to gently thicken the sauce.

Sauce it up! If you love lots of sauce on your pasta, make a double batch. Leftovers are delicious spooned over grilled chicken or fish.

Most pasta shapes work well. We like bow ties and penne.

Feel free to use minced fresh basil instead of dried. Just remember that you need more if you're using fresh. A good rule of thumb is 1 tablespoon of minced fresh herbs for 1 teaspoon of dried.

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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