Average Rating: 4.444444TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.Ingredients
- 8 ounces uncooked rigatoni or large tube pasta
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 1/2 cup boiling water
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/4 teaspoon garlic salt
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil, divided
- 1-1/2 cups sliced fresh mushrooms
- 3 garlic cloves, minced
- 1/4 cup reduced-sodium chicken broth
- 1/4 cup white wine or additional reduced-sodium chicken broth
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon dried basil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup grated Parmesan cheese
Instructions
- 1. Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
- 2. Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan.
- 3. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through.
- 4. Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.
Nutrition Facts
1-1/2 cups: 398 calories, 11g fat (2g saturated fat), 36mg cholesterol, 290mg sodium, 50g carbohydrate (5g sugars, 3g fiber), 23g protein.
