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 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
Source: tasteofhome.com
