Rigatoni Recipes

Name: Pressure-Cooker Lemon Chicken Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Ingredients: 2 tablespoons avocado oil; 2-1/2 pounds boneless skinless chicken breasts, cubed; 1 large onion, diced; 5 garlic cloves, minced; 4 cups chicken broth, divided; 7 ounces fresh shiitake mushrooms, sliced; 1 can (14 ounces) water-packed artichoke hearts, drained; 1/4 cup white wine; 2 medium lemons, juiced and zested; 1 teaspoon dried oregano; 1 teaspoon paprika; 3/4 teaspoon pepper; 1/4 teaspoon salt; 1 pound uncooked rigatoni pasta; 1-1/2 cups grated Parmesan cheese; 1/4 cup capers, drained; 1/4 cup sliced ripe olives, drained; Optional: Minced parsley, red pepper flakes, additional Parmesan and lemon wedges

It’s important to match your pasta shape to the dish you’re making. That’s why our rigatoni recipes hold up to chunky and hearty sauces filled with vegetables or meat.

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Pressure-Cooker Lemon Chicken Pasta

I was recently prepping for a big race in the mountains of Lake Tahoe area. Normally, to perform at your best, you'd want to eat a lot of carbs and some protein the day before a race. It inspired me to make this very special creamy pasta dish with chicken, mushrooms, artichokes, capers and lemons. —Ilya Khayn, San Jose, California