Rigatoni with Chicken and Bell Peppers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 14 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 50 milligrams
- Sodium
- 690 milligrams
- Carbohydrates
- 77 grams
- Dietary Fiber
- 6 grams
- Protein
- 30 grams
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.