Rigatoni With Chicken And Bell Peppers
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
340 g
Rigatoni3 cloves
Garlic (chopped)Directions:
1
Bring a large pot of salted water to a boil
2
Add the pasta and cook as the label directs
3
Reserve 1/2 cup cooking water, then drain
4
Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat
5
Add the garlic and cook, stirring, until golden, about 30 seconds
6
Add the onion, bell peppers and 1/2 teaspoon salt
7
Cook, stirring, until softened, about 5 minutes
8
Add the tomatoes and cook until softened, about 7 minutes
9
Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce
10
Cook, stirring, until warmed through, about 4 minutes
11
Drizzle each serving with olive oil and top with basil and the cherry peppers
12
Photograph by Ryan Dausch