8 oz uncooked rigatoni or large tube pasta
1/4 C sun-dried tomatoes (not packed in oil)
1/2 C boiling water
1/2 lb boneless skinless chicken breasts, cut into 1-in cubes
1/4 tsp garlic salt
2 T all-purpose flour
1 T + 1 T of The Olive Bin's Basil Olive Oil
1 1/2 C sliced fresh mushrooms
3 garlic cloves, minced
1/4 C reduced-sodium chicken broth
2 T minced fresh parsley
1/4 tsp dried basil
1/8 tsp salt
1/8 tsp fresh ground pepper
1/8 tsp crushed red pepper flakes
1/4 C grated Parmesan cheese
2 T, more to taste, of The Olive Bin's Traditional 18-Year Balsamic Vinegar
Garlic-Basil Chicken Rigatoni
Ingredients
Number Of Servings: 4
Directions
- Cook pasta according to package directions. In a small bowl, combine sun-dried tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
- Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 T of olive oil over medium heat. Add chicken; cook and stir 5-6 minutes or until no longer pink. Remove from pan.
- In same skillet, heat remaining oil over medium heat. Add mushrooms and garlic; cook and stir until tender. Add chicken broth, wine (or additional broth), parsley, basil, salt, pepper, red pepper flakes, and chopped tomatoes; bring to a boil. Stir in the chicken; heat through.
- Drain pasta; add to chicken mixture. Sprinkle with cheese and drizzle balsamic vinegar; toss to coat.
Additional Info
Adapted from Taste of Home recipe
