Rigatoni with Italian Chicken

Rigatoni with Italian Chicken

34
BERTPEREZ 0

"This is a very easy chicken and pasta dish that will have your family raving."

Ingredients

45 m {{adjustedServings}} servings 597 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 597 kcal
  • 30%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 30.3 g
  • 61%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 1361 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
  2. Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
  3. Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews

34
  1. 42 Ratings

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Fabulous, but I did make it a little differently. I marinated the diced chicken pieces in light Italian dressing for the day and cooked them in a little olive oil instead of butter. The main c...

Totally loved this one. My daughter took it to school and they thought that it came from a restaurant - it was so tasty. I use a little less butter and only enough salad dressing to coat the b...

Very easy and delicious. I added fresh spinach to the boiling water for the last minute the pasta was cooking. I will make this again.