Your dinner is ready under 30 minutes with this pasta dish layers flavors,add a salad and crusty bread and dinner is done.
Ingredients:
- Rigatoni pasta:1 (8 ounce) package
- Salt: 1 tablespoon
- Skinless, boneless chicken breasts, cut into bite-sized pieces: 1 pound
- Herb-infused olive oil: 1 tablespoon
- Tapioca starch: ¼ cup
- Italian seasoning: 1 teaspoon
- Salt: ¼ teaspoon
- Freshly ground black pepper: ⅛ teaspoon
- Water: ¾ cup
- Sliced fresh mushrooms: ⅓ cup
- Chopped marinated artichoke hearts: ¼ cup
- Chopped oil-packed sun-dried tomatoes: 2 tablespoons
- Minced garlic: 3 cloves
- Chardonnay wine: ⅓ cup
- Heavy whipping cream: ¼ cup
- Shredded aged Cheddar cheese: 2 ounces
Instructions:
Step 1:
Carry an enormous pot with water and 1 tablespoon salt to a bubble. Cook rigatoni in the bubbling water, blending sometimes until delicate yet firm to the chomp, around 10 minutes. Channel and hold pasta water.
Step 2:
In the mean time, join custard starch, Italian flavoring, salt, and dark pepper in a bowl. Add chicken pieces and throw to cover.
Step 3:
Heat olive oil in a skillet until it gleams. Add chicken pieces and cook until sautéed, around 5 minutes. You may be enticed to add more olive oil or margarine, don't do this.
Step 4:
Pour in held pasta water and add mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook around 5 minutes.
Step 5:
Blend in white wine, cream and cheddar. Speed until sauce is marginally thickened. Add rigatoni and throw to join.
Step 6:
Add rigatoni and throw to join. Serve right away.
Nutrition Facts:
Servings Per Recipe 5
Calories 425
% Daily Value
Total Fat: 14g 18%
Saturated Fat: 6g 31%
Cholesterol: 81mg 27%
Sodium: 1436mg 62%
Total Carbohydrate: 42g 15%
Dietary Fiber: 2g 8%
Protein: 31g
Potassium: 425mg 9%
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