Rigatoni pasta with chicken and sweet peppers
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 14 G., saturated fats 3 G., proteins 30 G., carbohydrates 77 G., fiber 6 G., cholesterol 50 mg, sodium 690 mg, sugar - G.
Calories 570, total fat 14 G., saturated fats 3 G., proteins 30 G., carbohydrates 77 G., fiber 6 G., cholesterol 50 mg, sodium 690 mg, sugar - G.
This delicious Italian pasta with vegetables and chicken is ready in less than half an hour and is perfect for a beautiful yet fuss-free weeknight dinner. In addition to rigatoni pasta (tubes), the dish includes garlic-roasted bell peppers, canned tomatoes in their own juice, marinated cherry peppers, and shredded grilled chicken, which is already rich in spicy flavor and infuses the entire dish. This pasta captivates with its summery Mediterranean aromas, and is made with ingredients readily available year-round.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g rigatoni pasta
- 2 tbsp extra-virgin olive oil + extra for drizzling
- 3 cloves garlic, chopped
- 1 onion, thinly sliced
- 2 bell peppers (1 green, 1 orange), thinly sliced
- 1 can (800g) canned whole San Marzano tomatoes, peeled and hand crushed
- 4 tbsp. chopped grilled chicken (without skin)
- 0.5 cup chopped fresh basil + extra for serving
- 2 pickled hot cherry peppers, stemmed and chopped
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Recipes with similar ingredients: rigatoni pasta, garlic, onions, sweet pepper, San Marzano tomatoes, grilled chicken, basil, cherry pepper
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the pasta cooking water and drain.
- Meanwhile, heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the garlic and cook, stirring, until golden brown, about 30 seconds. Add the onion, bell pepper, and 1/2 teaspoon of salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.
- Add the chicken, basil, rigatoni, and cooking water to the tomato sauce. Cook, stirring, until heated through, about 4 minutes. Drizzle each serving with olive oil and sprinkle with basil and cherry pepper.
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