This savory dish of rigatoni and Italian-style chicken is sure to tantalize your taste buds!
Ingredients: Pasta, Parsley, Butter, Cheese, Herb, Salad dressing, Chicken breast, Tomato
45min
Cook Time
8
Servings
Recipe
1129 kCal
Recipe
1
Place 6 skinless boneless chicken breast halves in a large resealable plastic bag.
2
Pour 2 cups of Italian salad dressing into the bag, seal, and marinate the chicken in the refrigerator for 30 minutes.
3
After marinating, drain the chicken, discard the dressing, and dice the chicken into small pieces.
4
Bring a large pot of lightly salted water to a boil.
5
Add 1 package of uncooked rigatoni pasta to the boiling water and cook for 8-10 minutes or until al dente.
6
Drain the pasta, transfer it to a large bowl, and toss with 1 can of diced tomato Italian herb.
7
In a skillet, melt 1/4 cup of butter over medium heat.
8
Add the diced chicken to the skillet and season with 1/4 teaspoon of crushed red pepper flakes.
9
Cook and stir the chicken for 15 minutes or until the juices run clear.
10
Serve the chicken over the pasta.
11
Top the dish with 1 cup of grated Parmesan cheese and garnish with 1 tablespoon of parsley.
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