Conner Family Recipes

Tuscan Chicken Rigatoni

Name: Tuscan Chicken Rigatoni
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Chicken
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces; 1 teaspoon kosher salt, divided, plus more as needed; 1/4 teaspoon freshly ground black pepper; 2 tablespoons olive oil, divided; 1 medium shallot, finely chopped (about 1/4 cup); 3 cloves garlic, thinly sliced; 4 oil-packed sun-dried tomatoes, drained and thinly sliced; 1 tablespoon tomato paste; 1/2 teaspoon dried oregano; 1 (32-ounce) carton low-sodium chicken broth (4 cups); 1 1/2 cups heavy cream; 1 pound dried rigatoni pasta; 4 ounces baby spinach (4 packed cups); 1/4 cup grated Parmesan cheese, plus more for serving

Chicken

Heavy Cream

Pasta

6 servings

portioner

10 minutes

aktiv tid

50 minutes

total tid

Begynd at lave mad

Ingredienser

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon kosher salt, divided, plus more as needed

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil, divided

1 medium shallot, finely chopped (about 1/4 cup)

3 cloves garlic, thinly sliced

4 oil-packed sun-dried tomatoes, drained and thinly sliced

1 tablespoon tomato paste

1/2 teaspoon dried oregano

1 (32-ounce) carton low-sodium chicken broth (4 cups)

1 1/2 cups heavy cream

1 pound dried rigatoni pasta

4 ounces baby spinach (4 packed cups)

1/4 cup grated Parmesan cheese, plus more for serving

Vejledning

Step 1

Season 1 pound boneless, skinless chicken breast pieces with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Step 2

Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat until shimmering. Add the chicken in a single layer and cook, stirring occasionally, until browned all over, 7 to 9 minutes. Transfer to a bowl (it might not be cooked through).

Step 3

Add the remaining 1 tablespoon olive oil, 1 finely chopped medium shallot, and 3 thinly sliced garlic cloves to the pot. Cook, stirring occasionally, until fragrant, about 1 minute. Stir in 4 thinly sliced sun-dried tomatoes, 1 tablespoon tomato paste, and 1/2 teaspoon dried oregano. Cook, stirring often, until the tomato paste is darkened in color, 1 to 2 minutes.

Step 4

Stir in 1 (32-ounce) carton low-sodium chicken broth, 1 1/2 cups heavy cream, 1 pound dried rigatoni, and the remaining 1/2 teaspoon kosher salt. Bring to a simmer. Cook, adjusting the heat as needed to maintain a simmer, until the pasta is al dente, 18 to 20 minutes.

Step 5

Reduce the heat to medium-low. Stir in 1/4 cup grated Parmesan cheese, the chicken, and any accumulated juices in the bowl. Cook, stirring occasionally, until the sauce thickens slightly and coats the pasta, and the chicken is cooked through, about 2 minutes.

Step 6

Stir in 4 ounces baby spinach until wilted, about 1 minute. Taste and season with kosher salt and black pepper as needed. Serve garnished with more grated Parmesan.

Ernæring

Portionsstørrelse

Serves 6

Kalorier

678 cal

Fedt i alt

32.0 g

Mættet fedt

16.2 g

Uumættet fedt

0.0 g

Transfedt

Kolesterol

0 mg

Natrium

522.9 mg

Kulhydrater i alt

63.1 g

Kostfiber

3.1 g

Sukker i alt

4.8 g

Protein

34.6 g