Garlic Chicken Rigatoni
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
|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||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.