One Pot Pasta: Chicken Rigatoni

Name: One Pot Pasta: Chicken Rigatoni
Yield: 4 servings
Ingredients: 8 oz rigatoni, uncooked, rinsed in cold water to remove excess starch; 1 1/2 lb boneless skinless chicken breasts, diced (I used 2lbs of italian sausage instead); 1/2 Vidalia onion, chopped; 1 red pepper, chopped; 28 oz crushed tomatoes; 1 cup water or stock; 1/2 cup white wine; 1 tsp salt; 1 tbsp Italian seasoning (to taste); 1 tsp crushed red pepper (to taste); 1 tsp onion powder; 3 clove garlic, grated; 1 Parmesan cheese for garnish, freshly grated; 1 Torn basil for garnish

Erica @cook_3294465

I thought it was perfect!! :)

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Ingredients

4 servings

8 oz rigatoni, uncooked, rinsed in cold water to remove excess starch
1 1/2 lb boneless skinless chicken breasts, diced (I used 2lbs of italian sausage instead)
1/2 Vidalia onion, chopped
1 red pepper, chopped
28 oz crushed tomatoes
1 cup water or stock
1/2 cup white wine
1 tsp salt
1 tbsp Italian seasoning (to taste)
1 tsp crushed red pepper (to taste)
1 tsp onion powder
3 clove garlic, grated
1 Parmesan cheese for garnish, freshly grated
1 Torn basil for garnish

Cooking Instructions

1

Combine all ingredients except the cheese and basil in a deep sided skillet or saucepan. (I browned the Italian sausage before this step.)
2

Bring to a boil over high heat and reduce to a simmer. Cook for 10 minutes, uncovered, stirring occasionally. After 10 minutes, check the pasta. If it is too al dente, add a 1/4 cup of water as needed and cook for an additional 3-5 minutes.
3

Serve warm garnished with freshly grated Parmesan cheese and torn basil.