Cherry tomatoes and sugar snap peas are the real showstoppers in Summer Vegetable Rigatoni with Chicken.
12 ounces uncooked rigatoni
1 1/2 cups diagonally sliced sugar snap peas
3 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon freshly ground black pepper, divided
3/4 teaspoon kosher salt, divided
1/4 cup olive oil
2 tablespoons sliced garlic
2 oregano sprigs
2 thyme sprigs
1/2 cup unsalted chicken stock
3 ounces Parmigiano-Reggiano cheese, grated and divided (about 3/4 cup)
2 cups multicolored cherry tomatoes, halved
1/4 cup small fresh basil leaves
1 teaspoon fresh oregano leaves
1 teaspoon fresh thyme leaves
How to Make It
Cook pasta according to package directions for 10 minutes, omitting salt and fat. Add peas; cook 2 minutes. Drain mixture over a bowl, reserving 1 1/2 cups cooking liquid; rinse with cold water. Drain.
Heat a grill pan over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/2 teaspoon pepper and 1/4 teaspoon salt. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 10 minutes; cut chicken into 1-inch pieces.
Combine oil, garlic, oregano sprigs, and thyme sprigs in a large skillet over medium heat; cook 4 minutes or just until garlic begins to brown. Add reserved 1 1/2 cups cooking liquid, 1/4 teaspoon pepper, remaining 1/2 teaspoon salt, and stock to pan; bring to a boil. Cook until reduced to 3/4 cup (about 10 minutes); discard herb sprigs. Stir in 2 ounces cheese; stir until cheese melts. Stir in pasta mixture. Stir in chicken, remaining 1 ounce cheese, and tomatoes. Sprinkle with remaining 1/4 teaspoon pepper, basil, oregano, and thyme leaves.
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It's the sauce that is lacking. I stirred a little pesto into the left-overs and it was much better. But I probably won't make this again. I have similar recipes in my Cooking Light file that are much, much better.
A very good recipe; I suggest adding more tomatos, 3 cups anyway if you have great garden tomatos. Don't add any more rigitoni than it calls for or you won't have the right noodle to sauce mix. Second time I used whatever cheese was on hand and that worked just fine. Also used broccoli instead of peas and that was very good as well. Will make this one again for sure. Also, I chopped up chicken and stir fried it briefly and that makes the dish ready to eat with no cutting.
I made this twice now. The first time the chicken was a little dry. The second time I added the chicken to the sauce before the pasta and that made a huge difference. The dish was light and portion size was reasonable. Hubby said, this should be a keeper.
This dish was amazing!! I used goat cheese instead of Parmesan because it was what I had on hand. It definitely took a long time to make, but it was well worth it. The herbs and fresh veggies gave it great flavor. I will definitely make again.
This meal was easy to make and delicious!! Everyone of my sons and my husband kept telling me how delicious it was. When I make pasta dishes I find that there isn't a lot of flavor but this does have good flavor!!
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