![Garlic Chicken Rigatoni](https://www.allrecipes.com/thmb/-l4WL3QFSUdTBkMgUjs7MYYHp-0=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/Garlic-Chicken-Rigatoni-c1336a5384ef469cb7d902e04b71b2e4.jpg 750w)
Ingredients
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1 (8 ounce) package rigatoni pasta
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1 tablespoon salt
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1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
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1 tablespoon herb-infused olive oil
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¼ cup tapioca starch
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1 teaspoon Italian seasoning
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¼ teaspoon salt
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⅛ teaspoon freshly ground black pepper
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¾ cup water
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⅓ cup sliced fresh mushrooms
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¼ cup chopped marinated artichoke hearts
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2 tablespoons chopped oil-packed sun-dried tomatoes
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3 cloves minced garlic
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⅓ cup Chardonnay wine
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¼ cup heavy whipping cream
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2 ounces shredded aged Cheddar cheese
Directions
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Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and reserve pasta water.
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Meanwhile, combine tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add chicken pieces and toss to coat.
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Heat olive oil in a skillet until it shimmers. Add chicken pieces and cook until browned, about 5 minutes. You might be tempted to add more olive oil or butter, don't do this.
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Pour in reserved pasta water and add mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook about 5 minutes.
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Mix in white wine, cream and Cheddar cheese. Whisk until sauce is slightly thickened. Add rigatoni and toss to combine.
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Add rigatoni and toss to combine. Serve immediately.
Cook's Notes:
You can use the oil from either the artichoke hearts, sun dried tomatoes or both instead of the herb-infused olive oil.
You can substitute flour for tapioca starch but I just like the silky texture the tapioca starch gives.
I used cave-aged Cheddar cheese for this recipe that I buy at a specialty store, but you can use Cabot extra sharp Cheddar cheese instead.
Nutrition Facts (per serving)
425 | Calories |
14g | Fat |
42g | Carbs |
31g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 425 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 6g | 31% |
Cholesterol 81mg | 27% |
Sodium 1436mg | 62% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 2g | 8% |
Protein 31g | 62% |
Potassium 425mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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