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23) Roasted Red Pepper Chicken Rigatoni

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 12 oz rigatoni
  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 cup jarred roasted red peppers drained and chopped
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan plus extra for serving
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup low-sodium chicken broth
  • Salt and pepper to taste
  • 2 tbsp chopped fresh basil or parsley

Method
 

  1. Cook rigatoni according to package directions; reserve 1/2 cup pasta water and drain.
  2. Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil over medium-high heat until cooked through; remove and set aside.
  3. Sauté onion until translucent, add garlic and cook 30 seconds. Add chopped roasted peppers and chicken broth; simmer 3 minutes.
  4. Blend pepper mixture until smooth (use an immersion blender or regular blender). Return to pan, stir in cream and Parmesan until sauce thickens.
  5. Add chicken, pasta, and a splash of reserved pasta water to loosen sauce. Toss with basil, adjust seasoning, and serve with extra Parmesan.