May 07, 2009

Italian Veggie Rigatoni with Chicken

Italian Veggie Rigatoni with Chicken

Makes: 2 servings

Created by The MDM Team, Monday, February 18, 2008
Garlic, sundried tomatoes, sauted mushrooms and artichoke hearts with chicken and rigatoni pasta come together in this fusion of flavor. To save time, prep all of the ingredients before cooking time.


1 to 2 cloves garlic, sliced
3 tbsp. extra-virgin olive oil
1 tsp. sun-dried tomatoes, chopped
1/4 cup mushrooms, sauted
6 artichoke heart quarters
6 kalamata olives, pitted
1 chicken breast, grilled and sliced
Penne pasta (3 to 4 oz. dry weight), cooked
Salt and pepper, to taste
Parmesan cheese, grated

Saute' garlic in olive oil for about 1 minute. Add sun-dried tomatoes, mushrooms, and artichoke hearts, grilled and sliced chicken and cooked rigatoni pasta. Saute' to heat through and season with salt and pepper. Serve with freshly grated cheese.

Additional Tips
Ready in 35 min

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