1/2 lb. boneless skinless chicken breasts, cut into 1-in. cubes
1/4 t. garlic salt
2 T. all-purpose flour
2 T. EVOO, divided
1 1/2 c. sliced fresh mushrooms
3 garlic cloves, minced
1/4 c. reduced-sodium chicken broth
2 T. minced fresh parsley
1/4 t. dried basil
1/8 t. salt
1/8 t. pepper
1/8 t. crushed red pepper flakes
1/4 c. grated parmesan cheese
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.
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