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Rigatoni With Broccoli And Sweet Red Pepper

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  Rigatoni 1 Pound
  Broccoli florets 4 Cup (64 tbs) (Around 10 Ounce)
  Chicken breast boneless skinless 3⁄4 Pound, cut into 1-inch chunks
  Red bell pepper 1 Large, diced
  Onion 1 Small, chopped
  Olive oil 1⁄4 Cup (4 tbs) (Preferably Extra-Virgin)
  Garlic 3 Clove (15 gm), crushed through a press
  Crumbled dried sage 1 Teaspoon
  Dry white wine 3⁄4 Cup (12 tbs)
  Chicken broth 3⁄4 Cup (12 tbs)
  Heavy cream 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Ground pepper To Taste

1. Cook rigatoni in large pot of boiling salted water 10 minutes. Add broccoli and cook until pasta is tender but still firm and broccoli is crisp-tender, 2 to 3 minutes longer. Drain in a colander.
2. Meanwhile, in a large frying pan, cook chicken, bell pepper, and onion in olive oil over medium heat, stirring often, until vegetables are softened, about 5 minutes. Add garlic and sage and cook 30 seconds, stirring. Stir in wine, broth, and cream. Simmer 5 minutes. Season with salt and pepper to taste.
3. Toss pasta and broccoli with chicken and sauce. Add cheese, toss again, and serve.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 601 Calories from Fat 187

% Daily Value*

Total Fat 21 g32.4%

Saturated Fat 7.4 g36.9%

Trans Fat 0 g

Cholesterol 66.4 mg22.1%

Sodium 325.9 mg13.6%

Total Carbohydrates 67 g22.4%

Dietary Fiber 3.9 g15.6%

Sugars 5 g

Protein 30 g59.7%

Vitamin A 90.9% Vitamin C 231.8%

Calcium 18% Iron 19%

*Based on a 2000 Calorie diet

Rigatoni With Broccoli And Sweet Red Pepper Recipe