Photo: Iain Bagwell; Styling: Paige Hicks
Hands-on Time
25 Mins
Total Time
40 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

Chef'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

You May Like

Ratings & Reviews

Good but kinda dull

July 16, 2015
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.

Athenatoo's Review

September 22, 2014
Okay recipe but needs more flavor...onions, garlic, greek olives and more tomatoes. Did not have enough sauce. Worth trying again with some adjustments. Husband did like it!

BullRed's Review

August 15, 2014
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.

ashanley's Review

July 14, 2014
Delicious!! Mix it up- would be great with asparagus!

magyargirl's Review

July 14, 2014
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.

FlexitarianCook's Review

July 13, 2014
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.

LDombeck's Review

June 20, 2014
This was a good pasta dish with tons of veggies. The kids loved it and said they wanted it again. Yum!

drnana's Review

June 14, 2014
Needs more flavor...made exactly but with extra cheese but very bland. If making again will add sauted chopped onion and more fresh herbs......kind of blaaa & also took longer than recipe noted.

Ellendaube's Review

June 12, 2014
I used some leftover grilled chicken breast - forgot to get the peas so left those out. Didn't have any fresh thyme, but overall really easy & really tasty.

hbmb1019's Review

June 11, 2014
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!!