Creamy Chicken And Rigatoni Recipes

Steps:

• Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
• Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
• In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.

Steps:

• In a big skillet, cook garlic and shallots in oil over medium heat until garlic sizzles in the oil.
• Add in wine; cook until reduced by half.
• Add in chicken broth, cream, rosemary, nutmeg, salt, and pepper; cook over medium heat, stirring occasionally, 10-15 minutes, until sauce thickens.
• While the sauce simmers, rub chicken with a little balsamic vinegar, salt, and pepper.
• Heat oil in a second skillet over medium-high heat.
• Add in chicken; cook 4 minutes on each side; remove from heat.
• Add chicken to thickened sauce; cook 4-5 minutes.
• Toss with pasta and serve with grated cheese for topping.

Steps:

• Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
• Bring to a boil and whisk in the chili powder, salt, and pepper.
• Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
• Remove from heat.
• In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
• Add the garlic and cook, stirring frequently, for about 1 minute.
• Add the chicken and cook until slightly browned, about 3 minutes.
• Add the spinach, stirring to coat.
• Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
• Meanwhile, cook the rigatoni in boiling water until just tender.
• Drain well.
• Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
• Spoon the pasta mixture onto plates and serve.

Steps:

• Heat oil. Sauce mushrooms, Spanish onion and.garlic.
• Brown lightly and season with salt and pepper.
• Add chicken, white wine, Marsala and chicken stock.
• Reduce by half.
• Add cream and bring to a boil.
• Turn down heat and simmer to skim away any impurites.
• Cook rigatoni al dente.
• Add drained rigatoni to pan and finish with basil, parmesan cheese, garlic, butter, and salt and pepper. Add Marsala for flavor as needed.
• Place in pasta bowl and garnish with parmesan shavings and chopped parsley.