Author Notes
Seasoned chicken and rigatoni pasta in a delectable tomato cream sauce, topped with shaved Parmesan cheese. Hearty and delicious! —Dash of Amy
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Ingredients
- Chicken
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4
chicken breasts, cubed
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1 teaspoon
basil
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1 teaspoon
oregano
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1 teaspoon
roasted garlic & herb (Weber)
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2 tablespoons
olive oil
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3
garlic cloves, minced
-
1 teaspoon
sea salt
- Sauce & Pasta
-
2
cans stewed tomatoes, blended
-
2 cups
organic heavy cream
-
1 teaspoon
sea salt
-
1/2 teaspoon
black pepper
-
16 ounces
box rigatoni pasta, cooked & strained
-
1/2 cup
shaved Parmesan cheese
Directions
- Chicken
-
Heat deep skillet over medium heat.
-
Add olive oil, chicken, and seasonings.
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Cook about 7-8 minutes turning once and leaving the chicken a little pink in the center.
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Transfer to a plate.
- Sauce & Pasta
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Add blended stewed tomatoes and heavy cream to the same pan chicken was cooked in, and bring to a light boil.
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Add salt and pepper, and cook about 5 minutes until heated through.
-
Add chicken to the sauce and cook another 3 minutes.
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Pour sauce mixture over cooked pasta and place in a large baking dish.
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Sprinkle top with Parmesan cheese, and bake at 350 for 10 minutes until cheese melts.
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