Garlic Chicken Rigatoni
Description
This delicious creamy pasta recipe with chicken, garlic, rigatoni, vegetables, and cheese is on the table in under 30 minutes.
Ingredients
•
1 (8 ounce) package rigatoni pasta
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1 tablespoon salt
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1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
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1 tablespoon herb-infused olive oil
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1/4 cup tapioca starch
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1 teaspoon Italian seasoning
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1/4 teaspoon salt
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2/15 teaspoon freshly ground black pepper
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3/4 cup water
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1/3 cup sliced fresh mushrooms
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1/4 cup chopped marinated artichoke hearts
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2 tablespoons chopped oil-packed sun-dried tomatoes
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3 cloves minced garlic
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1/3 cup Chardonnay wine
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1/4 cup heavy whipping cream
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2 ounces shredded aged Cheddar cheese
Directions
1
Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and reserve pasta water.
2
Meanwhile, combine tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add chicken pieces and toss to coat.
3
Heat olive oil in a skillet until it shimmers. Add chicken pieces and cook until browned, about 5 minutes. You might be tempted to add more olive oil or butter, don't do this.
4
Pour in reserved pasta water and add mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook about 5 minutes.
5
Mix in white wine, cream and Cheddar cheese. Whisk until sauce is slightly thickened. Add rigatoni and toss to combine.
6
Add rigatoni and toss to combine. Serve immediately.