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Rigatoni With Broccoli And Sweet Red Pepper

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Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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