RIGATONI WITH CHICKEN AND A MUSHROOM SAUCE
Make and share this Rigatoni With Chicken and a Mushroom Sauce recipe from Food.com.
Provided by ButterflyVioletta
Categories European
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 881.3, Fat 55.2, SaturatedFat 30.1, Cholesterol 238.3, Sodium 278.7, Carbohydrate 54.2, Fiber 2.5, Sugar 5.4, Protein 22.9
ROASTED CHICKEN RIGATONI WITH MUSHROOMS AND BROCCOLI SAUCE
Taken from Curtis Stone's meals for under $10 (free mini cookbook from coles) Looked yummy so uploading here. Apparently this dish only costs $9.91 to make if you go to Coles.
Provided by Satyne
Categories < 4 Hours
Time 1h34m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degrees celcius. Season Chicken with salt and pepper and place on an oven tray lined with baking paper. Drizzle with 1 tablespoon olive oil and roast for 50-55 minutes or until cooked through.
- Remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.
- Place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat to let flavours infuse.
- Blanch brocooli in a medium pot of salted boiling water for about 4 minutes, until just tender. Drain and set aside on paper towels to absorb any extra water.
- Place broccoli in a food processeor and pour in the cream mixture (discarding the thyme). Blend until smooth. Season to taste with salt and pepper.
- Add chicken and cook for 3-4 mintues until reheated. Pour broccoli sauce over chicken and toss to combine.
- Drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.
- Apparently goes nicely with a Chardonnay.
CHICKEN AND MUSHROOMS WITH RIGATONI
If you don't have cooked chicken on hand, try Rachael's Poached Chickens Recipe.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a deep skillet over medium-high heat, add the butter and melt into the oil. Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook for 2 to 3 minutes more. Then add the tomato paste, stir 1 minute more. Add the marsala, stir. Add the passata, stock and cream, and combine. Add the chicken and simmer over low heat to thicken. Adjust seasoning. Cool and store for a make-ahead meal.
- Bring a pot of water to boil for the pasta, salt the water and cook the rigatoni to al dente. Reserve a cup starchy water, then drain. Toss the pasta with the sauce and add the starchy water as needed if the mixture seems dry or tight. Serve topped with Parmigiano-Reggiano.
CHICKEN RIGATONI WITH BROCCOLI AND PEPPERS
This two step chicken and veggies pasta recipe is perfect for dinner that's made in just 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, adding broccoli and bell pepper for last 2 minutes of cooking. Drain; return to saucepan.
- Stir in chicken and Alfredo sauce. Cook over low heat about 4 minutes, stirring occasionally, until chicken and sauce are hot. Sprinkle with cheese.
Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 40 mg, Fat 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 4 g, TransFat 0 g
RIGATONI WITH ROASTED BROCCOLI AND CHICKPEAS
Provided by Joan Lang
Categories Pasta Dinner Lunch Broccoli Chickpea Healthy Potluck Self Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.
EASY CHICKEN RIGATONI
Our chicken rigatoni has some fancy extras, including olives and portobello mushrooms. But it's still a quick and easy weeknight recipe!
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
- Meanwhile, cook pasta as directed on package, omitting salt.
- Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.
Nutrition Facts : Calories 520, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
CHICKEN RIGATONI
Joining Recipezaar has caused me to start going back through old recipes and discovering old favorites that have "gotten lost" through the years. This is an old one that I got from a friend after eating it at her house and enjoying it. Italian food is always enjoyed at my house.
Provided by Trisha W
Categories Chicken Breast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
- In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
- Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
- CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
- This is good served with noodles- rigatoni or otherwise.
GARLIC CHICKEN RIGATONI
My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Cook rigatoni according to package directions. In a small bowl, combine 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 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
GRILLED CHICKEN RIGATONI WITH PESTO ALFREDO SAUCE
This is one of my favorites. Great with a crusty loaf of french bread! Would also be tasty with shrimp or scallops instead of the chicken. You can adjust the amount of red pepper flakes to your liking. The cooking time is for the rigatoni. I give directions for grilling the chicken with an indoor grill, but you can grill or cook the chicken any way you prefer.
Provided by ChipotleChick
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
- Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
- Melt the butter in a medium saucepan over medium heat.
- Slowly whisk in the flour until smooth and pasty.
- Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
- Add the sundried tomatoes.
- Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
- Add the pesto sauce and mix well.
- Sprinkle the parmesan in, and whisk.
- Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
- Remove from heat, and add salt to taste.
- Pour over rigatoni, mix and serve!
LEMON-CHICKEN RIGATONI WITH BROCCOLI
Create a new chicken dinner, complete with veggie, in a skillet.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
- Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
- Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
- Stir in lemon peel. Top with cheese.
Nutrition Facts : Calories 420, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 930 mg, Sugar 2 g, TransFat 0 g
BROCCOLI WITH RIGATONI
A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!
Provided by Star Pooley
Categories Main Dish Recipes Pasta
Yield 5
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain.
- In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
- Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g
BERTUCCI'S RIGATONI WITH CHICKEN AND BROCCOLI RECIPE - (3.7/5)
Provided by á-46826
Number Of Ingredients 8
Steps:
- Heat the olive oil in a frying pan. Add the chicken strips to the oil. Cook over a medium flame until chicken is lightly browned. Add the broccoli florets and lemon slice. Cook and stir for one minute. Add the garlic and cook for 10 seconds. Add the chicken broth and heavy cream and cook until it begins to boil. Remove from the heat. When ready to serve add the cooked rigatoni and cook until sauce reduces by half. Salt and pepper to taste.
CREAMY SPINACH AND CHICKEN RIGATONI
I am a nutrition fanatic, but I live in New Orleans and like a lot of flavor. This low-fat italian dish has "all dat" and more. The flour-based "cream" sauce provides richness while remaining heart healthy!
Provided by Lauren Wagner
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
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.
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