Rigatoni with Chicken and Bell Peppers

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 12 ounces rigatoni
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, chopped
  • 1 onion, sliced
  • 2 bell peppers (1 green, 1 orange), sliced
  • 1 28 -ounce can whole peeled San Marzano tomatoes, crushed by hand
  • 4 cups shredded rotisserie chicken (skin removed)
  • 1/2 cup chopped fresh basil, plus more for topping
  • 2 jarred hot cherry peppers, stemmed and chopped
Directions
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.

  • Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Add the onion, bell peppers and 1/2 teaspoon salt. Cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 7 minutes.

  • Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce. Cook, stirring, until warmed through, about 4 minutes. Drizzle each serving with olive oil and top with basil and the cherry peppers.

  • Photograph by Ryan Dausch


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