CHICKEN RIGATONI
Steps:
- 1. MARINATE CHICKEN Combine chicken, 2 T cherry pepper brine, 1 T oil, and 1 t salt in zipper-lock bag and refrigerate 30 min-1 hour. 2. MAKE SAUCE Heat 1 T oil in Dutch oven over medium-high heat until shimmering. Stir in mushrooms, bell peppers, and 1/2 t salt and cook until browned, about 8 mins. Transfer vegetables to bowl; set aside. Add onion and remaining oil to now-empty pot and cook over med heat until softened, about 5 mins. Stir in cherry peppers, garlic, and oregano and cook until fragrant, about 30 sec. Add tomatoes, cream, and 1/2 t pepper and bring to boil. Reduce heat to med and simmer, stirring occasionally, until sauce is very thick, 10 to 15 mins. Stir in chicken and reserved vegetables and simmer, covered, until chicken is cooked through, 6 to 8 mins. Add olives and remaining cherry pepper brine. Cover and keep warm. 3. COOK RIGATONI Reserve 1/2 C cooking water. Drain and return to pot. Add sauce and cheese and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #cuisine #preparation #very-low-carbs #main-dish #pasta #poultry #vegetables #easy #european #italian #chicken #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #meat #chicken-breasts #pasta-rice-and-grains #tomatoes #4-hours-or-less
You'll also love