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Garlic Chicken Rigatoni

My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it’s guilt-free! —Judy Crawford, Deming, New Mexico
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

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

Test Kitchen Tips
  • Coating the chicken in flour gives it a delicious crust and helps to gently thicken the sauce.
  • Sauce it up! If you love lots of sauce on your pasta, make a double batch. Leftovers are delicious spooned over grilled chicken or fish.
  • Most pasta shapes work well. We like bow ties and penne.
  • Feel free to use minced fresh basil instead of dried. Just remember that you need more if you're using fresh. A good rule of thumb is 1 tablespoon of minced fresh herbs for 1 teaspoon of dried.
  • Nutrition Facts
    1-1/2 cups: 398 calories, 11g fat (2g saturated fat), 36mg cholesterol, 290mg sodium, 50g carbohydrate (5g sugars, 3g fiber), 23g protein.