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PASTA RECIPE: Rigatoni
with Chicken and Peppers
1-lb rigatoni or penne (uncooked)
3-chicken breasts cut into thin strips
1/2-red pepper, cut into thin strips
1/2-yellow pepper, cut into thin strips
1-medium onion, cut into thin strips
4oz. fresh mushrooms, sliced in half, or quartered if too big
700ml jar of spaghetti sauce (2-1/2 to 3 cups homemade)
2-cups grated mozzarella cheese
2-cloves minced garlic
1-tsp Italian seasoning
1-tsp chili flakes (optional)
Preheat oven to 350*
Cook pasta according to directions
Sauté chicken in 1-tbsp olive oil on medium heat until no pink remains
Sauté peppers & onions, adding more if needed, for 3-4 minutes
Add mushrooms & garlic
Sauté 3 minutes more
Add Italian seasoning & chili flakes
Remove from heat
Put rigatoni & chicken in 13x9 inch greased pan
Toss with vegetables, sauce and cheese
Bake in 350* oven for 30 minutes or until bubbly
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