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.
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
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Method Prep:25min › Cook:20min › Ready in:45min
Boil the rigatoni pasta in salted water for 8 to 10 minutes, or until al dente; drain and keep warm.
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.
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.