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Summer Vegetable Rigatoni with Chicken Recipe


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     Summer Vegetable Rigatoni with Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   40

12 ounces uncooked rigatoni
1 1/2 cups diagonally sliced sugar snap peas
Cooking spray
3 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon freshly ground black pepper, divided
3/4 teaspoon kosher salt, divided
/4 cup olive oil
2 tablespoons sliced garlic
2 oregano sprigs
2 thyme sprigs
1/2 cup unsalted chicken stock
3 ounces Parmigiano-Reggiano cheese, grated and divided (about 3/4 cup)
2 cups multicolored cherry tomatoes, halved
1/4 cup small fresh basil leaves
1 teaspoon fresh oregano leaves
1 teaspoon fresh thyme leaves

1. Cook pasta according to package directions for 10 minutes, omitting salt and fat. Add peas; cook 2 minutes. Drain mixture over a bowl, reserving 1 1/2 cups cooking liquid; rinse with cold water. Drain. 2. Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 10 minutes; cut chicken into 1-inch pieces.
3. Combine oil, garlic, oregano sprigs, and thyme sprigs in a large skillet over medium heat; cook 4 minutes or just until garlic begins to brown. Add reserved 1 1/2 cups cooking liquid, 1/4 teaspoon pepper, remaining 1/2 teaspoon salt, and stock to pan; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes); discard herb sprigs. Stir in 2 ounces cheese; stir until cheese melts. Stir in pasta mixture. Stir in chicken, remaining 1 ounce cheese, and tomatoes. Sprinkle with remaining 1/4 teaspoon pepper, basil, oregano, and thyme leaves.
Amount per serving Calories- 428 Fat- 13.7g Saturated fat- 2.5g Monounsaturated fat- 7.3g Polyunsaturated fat- 1.7g Protein- 28g Carbohydrate- 47g Fiber- 3g Cholesterol- 56mg Iron- 3mg Sodium- 370mg Calcium- 69mg

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