September 6, 2014

Rigatoni Primavera with Chicken


I made this for dinner recently, and, man, was it good.  I got the inspiration for this dish from a Weight Watchers Magazine I saw while checking out at the grocery store.  I bought the magazine, and it has some great recipes in it.  I'll have to refer to it again for more inspiration.



This dish is what I refer to as "restaurant quality".  When I eat out, I like to eat things that I either don't fix at home or don't do well at home.  We used to eat at a restaurant that was on a local golf course.  Sadly, it has closed.   They served a similar dish minus the chicken.   I just remembered as I'm writing this that it had capers it in.   I love pasta.  It is my very favorite thing to eat (besides chocolate chip cookies!).

Rigatoni Primavera with Chicken:

4 ounces uncooked Rigatoni
3 boneless, skinless chicken breasts
1/2 red pepper or yellow pepper
1/2 orange pepper
1/2 sweet onion
1 tomato, chopped
1 small zucchini squash, sliced
1 teaspoon minced garlic
1 box chicken broth
Grated Parmesan Cheese

Cut chicken breasts into pieces, salt and pepper,  and fry in olive oil and butter in a large skillet.  Cook chicken until it is done and remove to a paper towel-covered plate.  Saute peppers, onion, garlic, zucchini, and tomatoes in same skillet.  Add chicken broth and scrape up any drippings from chicken.

Meanwhile,  following directions on the pasta box, prepare the rigatoni.  Drain the rigatoni and rinse. Add the rigatoni and cooked chicken into the skillet with the sautéed vegetables.  

Top with grated Parmesan cheese.

Serve to family and friends!







  

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