Rigatoni With Chicken And Three Pepper Sauces Recipes

RIGATONI WITH CHICKEN AND BELL PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
• Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.

CREAMY RIGATONI WITH ROASTED PEPPER AND GRILLED CHICKEN

Steps:

• Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
• Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
• In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.

RIGATONI WITH CHICKEN AND THREE PEPPER SAUCES

Steps:

• Cook rigatoni according to pkg directions, without adding salt, drain and set aside.
• In a large skillet, over medium heat, heat the oil.
• Add the peppers, onion, and garlic and sauté for 6 minutes.
• Add the tomato, chicken broth, parsley, Italian seasoning, crushed red pepper and salt and pepper to taste.
• Add the lemon juice.
• Add the chicken to the skillet and cook chicken in the sauce over low heat just until chicken is warmed in the sauce.
• Arrange the cooked rigatoni on a serving platter.
• Spoon chicken and pepper sauce over rigatoni and serve.

RIGATONI WITH CHICKEN AND THREE-PEPPER SAUCE

Steps:

• 1. Cook the rigatoni according to package directions (without adding salt), drain, and set aside. In a large skillet over medium heat, heat the oil. Add the onion, peppers, and garlic and sauté for 6 minutes.2. Add the tomatoes, chicken broth, parsley, basil, salt, pepper, and crushed red pepper. Add lemon juice. Add chicken to the skillet and cook chicken in sauce over low heat just until chicken is warmed in the sauce.3. Arrange the cooked rigatoni on a serving platter. Spoon chicken and pepper sauce over rigatoni and serve.EXCHANGES3 Starch1 Vegetable3 Lean MeatNUTRITION FACTSCalories 448 Calories from Fat 100Total Fat 11 grams Saturated Fat 2 gramsCholesterol 72 milligramsSodium 94 milligrams (w/o added salt 78 milligrams)Total Carbohydrate 50 grams Dietary Fiber 3 grams Sugars 6 gramsProtein 35 grams

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.

CHICKEN RIGATONI WITH BROCCOLI AND PEPPERS

Steps:

• Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
• Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.

SPICY CHICKEN RIGATONI

Steps:

• In a sauté pan, heat oil over medium heat.
• Add crushed pepper, salt, black pepper and garlic; sauté just long enough to caramelize and red pepper to release flavor into the oil.
• Add sliced chicken and sauté briefly to coat in spices and garlic.
• Add Marinara Sauce first, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through.
• Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined.
• Sprinkle with crushed red pepper for garnish.
• Serve with a fresh sliced Italian Loaf.
• **Note: I highly recommend using homemade Marinara & Alfredo Sauces.

RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE

Steps:

• Heat oil. Sauce mushrooms, Spanish onion and.garlic.
• Brown lightly and season with salt and pepper.
• Add chicken, white wine, Marsala and chicken stock.
• Reduce by half.
• Add cream and bring to a boil.
• Turn down heat and simmer to skim away any impurites.
• Cook rigatoni al dente.
• Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic, butter, and salt and pepper. Add Marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and chopped parsley.

RIGATONI AL SEGRETO (RIGATONI WITH SECRET SAUCE)

Steps:

• Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
• Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
• Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

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.