One Pot Spicy Chicken Riggies
This one pot meal features rigatoni pasta and chicken in a spicy tomato cream sauce.
Servings: 8 servings
Calories: 388kcal
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup diced onion
- 1 pound boneless skinless chicken breast cubed
- 2 red bell peppers seeded and sliced into thin strips
- 1 jalapeno pepper seeded and finely chopped
- 1 28 oz. can crushed tomatoes
- 2 cups chicken broth
- 1 1/2 cups water
- 16 ounces uncooked rigatoni pasta
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/2 teaspoon red pepper flakes optional
- 1/2 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- In a large deep skillet or Dutch oven, heat the olive oil over medium heat.
- Add the garlic, onion and chicken and saute until the chicken is just browned and the onions are soft.
- Stir in the peppers and cook for an additional 2-3 minutes.
- Add in the crushed tomatoes, broth and water and bring to a simmer. Carefully stir in the pasta and bring to a low boil. Continue to cook, stirring often, until the pasta is just tender, about 15 minutes.
- Reduce heat to low and add the butter, salt, pepper and red pepper flakes. When the butter completely melts into the pasta, add in the cream and Parmesan cheese.
- Simmer for 10-15 more minutes, stirring occasionally, until pasta is tender.
- Stir in the fresh basil and serve warm.
Nutrition
Serving: 1g | Calories: 388kcal | Carbohydrates: 29g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 572mg | Fiber: 2g | Sugar: 4g