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Chicken Rigatoni with Tomatoes and Mozzarella Recipe

   
 

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     Chicken Rigatoni with Tomatoes and Mozzarella

Category   Entrees - Maindishes
Sub Category   None

Ingredients
˝ box of rigatoni
2 chicken breasts- cubed
1 package of cherry tomatoes
1 package of mushrooms caps cut in half
1 green pepper sliced
1/4 of a chopped red onion
2- cloves garlic- pressed
˝ mozzarella ball (baseball sized) – cut into bite sized pieces
Italian seasoning (to taste)
 
Crushed red pepper (to taste)
Olive oil

Instructions
Cook a ˝ box of rigatoni as directed (I use whole wheat).
Heat up olive oil in a large nonstick skillet and brown 2 cubed chicken breasts until almost done. Add 2 tablespoons- of olive oil to the skillet with the chicken, then add vegetables (1 package of cherry tomatoes, 1 package of mushrooms caps cut in half, 1 green pepper sliced, and 1/4 of a chopped red onion ), then sprinkle on Italian seasoning (I use a lot), crushed red pepper, and 2- cloves of pressed garlic, and cook until tender.
Put the pasta on the plate and top with the veggies and chicken mixture. The “sauce” is the olive oil mixed with the water created from the veggies and the seasoning (you can play around with this recipe and add more EVOO or water depending on taste).
Finally, take a baseball sized ball of mozzarella and cut in half (I freeze half and make again in a few weeks). Cut the remaining mozzarella into bit sized pieces, add to the plate and enjoy! You can substitute eggplant for chicken as a vegetarian option.
Serving Suggestions
Serves 4


Originally Submitted
5/19/2011





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