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Pasta - Garlic Chicken Rigatoni Recipe


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     Pasta - Garlic Chicken Rigatoni

Category   Entrees - Maindishes
Sub Category   None

8 oz. uncooked rigatoni or large tube pasta
1/4 c. sun-dried tomatoes (not packed in oil)
1/2 c. boiling water
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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