Garlic Chicken Rigatoni

Serves: 4

My family loved this dish... and we loved the sweetness of the sun-dried tomatoes and the great garlic flavor. If you are gluten free - substitute gluten-free penne pasta and 1 tablespoon of cornstarch for the flour. Delicious!

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


8 ounces uncooked rigatoni or large tube pasta
1/4 cup sun-dried tomato (not packed in oil)
1/2 cup boiling water
1/2 pound boneless skinless chicken breast, cut into 1-inch cubes
1/4 teaspoon garlic salt
2 tablespoons all-purpose flour
2 tablespoons olive oils, divided
1 1/2 cups 1-1/2 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


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. Yield: 4 servings.


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