Barbecue Chicken Rigatoni And Cheese Recipes

BARBECUE CHICKEN RIGATONI AND CHEESE

Steps:

• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.

GARLIC CHICKEN RIGATONI

Steps:

• 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.

EASY CHICKEN RIGATONI

Steps:

• Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
• Meanwhile, cook pasta as directed on package, omitting salt.
• Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.

FIVE-CHEESE RIGATONI

Steps:

• Cook rigatoni according to package directions. , Preheat oven to 375°. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk; bring to a boil. Cook and stir 1-2 minutes or until thickened. Stir in Swiss, fontina, mozzarella, 1/4 cup Parmesan and 1/4 cup Romano cheeses until melted. , Drain rigatoni; stir in cheese sauce. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining Parmesan and Romano cheeses. Cover and bake 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

CHICKEN RIGATONI RECIPE

Steps:

• Cook the noodles according to package directions. Drain and keep warm.
• Heat the olive oil in a large sauté pan set over medium heat. Season the chicken with salt and pepper and cook through, about 3-4 minutes per side. Add the garlic and cook for another minute.
• Add the cream cheese and stir until melted.
• Add the peas, marinara sauce, and Parmesan cheese and simmer until the cheese is melted and smooth. Add the heavy cream and stir. Bring the sauce back to a low simmer, then remove from the stove.
• Stir in the rigatoni.
• Top with basil and shredded Parmesan cheese, if desired.

CHEESY RIGATONI BAKE

Steps:

• Preheat oven to 375°. In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot. Cool slightly., Meanwhile, in a small saucepan, melt butter over low heat. Stir in flour and salt until smooth; gradually whisk in milk and water. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat., Add eggs to pasta, tossing to coat. Divide mixture between two greased 8-in. square baking dishes. Layer each dish with one can tomato sauce, 1 cup mozzarella cheese and half of the white sauce; sprinkle with Parmesan cheese. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake 40 minutes. Uncover; bake until a thermometer inserted in center reads 165°, 7-10 minutes.