Name: Rigatoni with Chicken and Bell Peppers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

Courtesy of Food Network Magazine

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