Rigatoni With Chicken And Three Pepper Sauces Recipes

RIGATONI WITH CHICKEN AND BELL PEPPERS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
• Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.

RIGATONI WITH CHICKEN AND THREE-PEPPER SAUCE

Steps:

• 1. Cook the rigatoni according to package directions (without adding salt), drain, and set aside. In a large skillet over medium heat, heat the oil. Add the onion, peppers, and garlic and sauté for 6 minutes.2. Add the tomatoes, chicken broth, parsley, basil, salt, pepper, and crushed red pepper. Add lemon juice. Add chicken to the skillet and cook chicken in sauce over low heat just until chicken is warmed in the sauce.3. Arrange the cooked rigatoni on a serving platter. Spoon chicken and pepper sauce over rigatoni and serve.EXCHANGES3 Starch1 Vegetable3 Lean MeatNUTRITION FACTSCalories 448 Calories from Fat 100Total Fat 11 grams Saturated Fat 2 gramsCholesterol 72 milligramsSodium 94 milligrams (w/o added salt 78 milligrams)Total Carbohydrate 50 grams Dietary Fiber 3 grams Sugars 6 gramsProtein 35 grams