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Summer Vegetable Rigatoni with Chicken

Photo: Iain Bagwell; Styling: Paige Hicks
Hands-on time 25 mins
Total time 40 mins
Yield Serves 6 (serving size: about 1 1/2 cups)
Cherry tomatoes and sugar snap peas are the real showstoppers in Summer Vegetable Rigatoni with Chicken.

Ingredients

  • 12 ounces uncooked rigatoni
  • 1 1/2 cups diagonally sliced sugar snap peas
  • Cooking spray
  • 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

Nutrition Information

  • calories 428
  • fat 13.7 g
  • satfat 2.5 g
  • monofat 7.3 g
  • polyfat 1.7 g
  • protein 28 g
  • carbohydrate 47 g
  • fiber 3 g
  • cholesterol 56 mg
  • iron 3 mg
  • sodium 370 mg
  • calcium 69 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.