Rigatoni With Italian Chicken Recipes

RIGATONI WITH ITALIAN CHICKEN

Rigatoni with Italian Chicken image

This is a very easy chicken and pasta dish that will have your family raving.

Provided by BERTPEREZ

Categories World Cuisine Recipes European Italian

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
¼ cup butter
¼ teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley

Steps:

Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.

Nutrition Facts : Calories 597 calories, Carbohydrate 53.2 g, Cholesterol 69.7 mg, Fat 28.4 g, Fiber 3.4 g, Protein 30.3 g, SaturatedFat 8.8 g, Sodium 1361.1 mg, Sugar 8.3 g

RIGATONI WITH CHICKEN LIVERS

Rigatoni with Chicken Livers image

A rich, earthy sauce made with chicken livers, onions, fresh sage, and red wine coats perfectly al dente rigatoni in this sensational Roman-style pasta dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 45m

Number Of Ingredients 10

Ingredients

1 pound rigatoni
Coarse salt and freshly ground pepper
1 pound chicken livers, any sinew removed, patted dry
3 tablespoons unsalted butter, divided
1 small onion, halved and thinly sliced lengthwise (about 1 cup)
1 tablespoon finely chopped fresh sage leaves
2/3 cup dry red wine
1 1/2 ounces Parmesan, grated (about 1/2 cup), plus more for serving
1/3 cup coarsely chopped fresh flat-leaf parsley leaves
Extra-virgin olive oil, for drizzling

Steps:

Cook pasta in a large pot of generously salted water until very al dente. Reserve 1 cup of pasta water before draining.
Season livers with salt and pepper. Melt 2 tablespoons butter in a large saute pan over medium-high heat. Cook livers, flipping once, until plump and golden brown, about 4 minutes; transfer to a cutting board. Reduce heat to medium and melt remaining tablespoon butter. Add onion and 1/4 teaspoon salt; cook until golden, about 8 minutes. Chop livers and return to pan, along with any juices and sage. Increase heat to medium-high. Add wine; simmer until liquid is reduced by half.
Add pasta and 1/2 cup reserved pasta water. Simmer until sauce coats pasta; remove from heat. Toss with Parmesan and parsley. If dry, toss with more pasta water, a bit at a time. Divide among 6 bowls; drizzle with oil and sprinkle with Parmesan.

BAKED RIGATONI WITH ITALIAN SAUSAGE

Baked Rigatoni with Italian Sausage image

This baked rigatoni with Italian sausage is perfect to make when you're craving a hearty, rich casserole. With only 5 ingredients (marinara sauce, mozzarella, parmesan cheese, Italian sausage, and pasta) it's ready in just 30 minutes or less.

Provided by Renae

Categories Main Course Dinner

Time 30m

Number Of Ingredients 5

Ingredients

16 oz rigatoni pasta
16 oz Italian sausage
1 jar (26 oz) pasta sauce
8 oz fresh mozzarella cheese, sliced
4 oz parmesan cheese, grated

Steps:

Fill a stockpot with about 6 quarts of water, for the pasta. Heat on high until boiling.
In a skillet, brown the sausage. Drain off visible fat. Preheat oven to 350°.
Add pasta to boiling, salted water and cook according to directions. Drain.
Mix the pasta and sausage together in the baking dish. Pour over the pasta sauce. Evenly nestle the mozzarella cheese balls throughout the casserole. Sprinkle with parmesan cheese. See notes below to serve this without baking.
Bake at 350° for 20 minutes, until the top is bubbly and golden. Garnish with parmesan cheese and fresh basil.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 44 g, Protein 27 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 75 mg, Sodium 823 mg, Fiber 2 g, Sugar 2 g, Calories 547 kcal

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