Chicken and Rigatoni in Creamy Tomato Sauce

    Chicken and Rigatoni in Creamy Tomato Sauce

    16saves
    45min


    46 people made this

    About this recipe: Rigatoni and chicken breast pieces are tossed with a creamy tomato sauce, embellished with red and green peppers. Get creative - some popular additions are mushrooms and black olives.

    Ingredients
    Serves: 6 

    • 1 (500g) pack rigatoni pasta
    • 3 tablespoons extra-virgin olive oil
    • 675g skinless chicken breast fillets, cut in bite-sized pieces
    • salt and pepper to taste
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 2 green peppers, seeded and thinly sliced
    • 3 roasted red peppers, drained and chopped
    • 2 red chillies, seeded and minced
    • 1 (800g) jar passata
    • 120ml double cream
    • 45g grated Parmesan cheese

    Method
    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Boil the rigatoni pasta in salted water for 8 to 10 minutes, or until al dente; drain and keep warm.
    2. Heat the olive oil in a large frying pan over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the centre, about 7 minutes. Remove the chicken from the pan, and keep warm.
    3. Stir in the onion, garlic and peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, chillies and passata. Bring to a simmer, then stir in the double cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.

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    Reviews (1)

    Keri
    by
    0

    This was quite nice!My daughter said it was 'actually,really good', and i've to make it again,lol!I left out the chillies though,so it wouldn't be too spicy for the kids. - 23 Oct 2016

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