Italian Veggie Rigatoni with Chicken

Italian Veggie Rigatoni with Chicken

Italian Veggie Rigatoni with Chicken
Garlic, sundried tomatoes, sauted mushrooms and artichoke hearts with chicken and rigatoni pasta come together in this fusion of flavor. To save time, prep all of the ingredients before cooking time.
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Makes:
2 servings

Ingredients
  • 1 to 2 cloves garlic, sliced
  • 3 tbsp. extra-virgin olive oil
  • 1 tsp. sun-dried tomatoes, chopped
  • 1/4 cup mushrooms, sauted
  • 6 artichoke heart quarters
  • 6 kalamata olives, pitted
  • 1 chicken breast, grilled and sliced
  • Penne pasta (3 to 4 oz. dry weight), cooked
  • Salt and pepper, to taste
  • Parmesan cheese, grated

  • Methods/steps
    Saut garlic in olive oil for about 1 minute. Add sun-dried tomatoes, mushrooms, and artichoke hearts, grilled and sliced chicken and cooked rigatoni pasta. Saut to heat through and season with salt and pepper. Serve with freshly grated cheese.
    Additional Tips
    Ready in 35 min

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