Best Chicken And Rosemary Cream Rigatoni Recipes

CHICKEN AND ROSEMARY CREAM RIGATONI

Chicken and Rosemary Cream Rigatoni image

Make and share this Chicken and Rosemary Cream Rigatoni recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

4 garlic cloves, minced
1 large shallot, minced
2 tablespoons extra virgin olive oil
1/2 cup dry white wine
1 1/2 cups nofat chicken broth
1/2 cup heavy cream
3 sprigs fresh rosemary, leaves stripped from stem and finely chopped
ground nutmeg (a pinch)
salt
pepper
1 lb chicken tenders, each cut in half across
balsamic vinegar
coarse salt
1 tablespoon extra virgin olive oil
1/2 lb penne rigate, cooked al dente
grated parmigiano or romano cheese

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.

Nutrition Facts : Calories 575.3, Fat 23.9, SaturatedFat 8.9, Cholesterol 106.6, Sodium 376.9, Carbohydrate 46.3, Fiber 1.9, Sugar 1.6, Protein 36.4

CREAMY CHICKEN AND RIGATONI

Creamy Chicken and Rigatoni image

Grab a skillet and whip up a 30-minute Italian chicken and pasta dish with a spicy sauce and cheese. In three easy steps, you'll be feasting on a simple and comforting meal sure to please the whole family.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 cans (14 1/2 ounces each) Muir Glen™ organic diced tomatoes, well drained
2 cups whipping (heavy) cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper (cayenne)
2 1/2 cups rigatoni pasta (8 ounces)
1 package (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
Shredded Parmesan cheese, if desired

Steps:

Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.

Nutrition Facts : Calories 495, Carbohydrate 54 g, Cholesterol 95 mg, Fiber 4 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg