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Creamy tomato rigatoni & herbed chicken

You’ll need:

1 pound uncooked rigatoni

1- 28oz can crushed tomatoes

1- 28oz can diced tomatoes

1/2 cup yellow onion chopped

4 garlic cloves minced

4 tbsp olive oil

4 tbsp butter

1 cup heavy cream

2-3 cooked chicken breast sliced

1 tbsp oregano

1 tbsp basil

1 tsp garlic salt

1 tbsp crushed red pepper

First cook noodles, drain and set aside in a serving bowl.

In sauté pan drizzle with olive oil then drop in sliced cooked chicken. Add 1 tbsp oregano and 1 tsp basil and garlic salt and mix well. Heat chicken until starting to brown then remove and place into serving bowl.

For sauce: in pan used for chicken, drizzle with olive oil and add 2 tbsp butter, sauté onions and garlic until translucent. Then pour in crushed tomatoes, and diced tomatoes, Add in 1 tsp basil and 1 tsp oregano, 1 tbsp crushed red pepper and salt to taste. Bring to a boil then add in heavy cream and mix turn off heat and stir for another minute or so. Pour sauce over noddles. Top with fresh chopped parsley and fresh grated Parmesan cheese. (If you like a little heat serve with crushed red peppers)

That’s it serve with cooked chicken, garlic bread and side salad! Enjoy!

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