Burst Cherry Tomato Basil Chicken Rigatoni

ambitiouskitchen.com

Sam

subheading: For the chicken:

1 to 1 ½ pounds boneless skinless chicken breasts (ideally, 2 equal-sized breasts)

1 teaspoon garlic powder

1 teaspoon Italian seasoning

1 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

subheading: For the pasta and sauce:

1 pound (16 ounces) rigatoni

1 tablespoon extra-virgin olive oil

1 cup reserved pasta water

½ yellow onion, diced (or sub a shallot)

1 pint cherry tomatoes

3 garlic cloves, minced

1 teaspoon kosher salt, plus more to taste

¼ cup tomato paste

1 teaspoon red pepper flakes

1 teaspoon italian seasoning

1 cup dry white wine (or sub chicken broth)

½ cup heavy cream*

½ cup grated parmesan cheese (about 2 ounces)

subheading: To garnish:

½ cup fresh basil leaves, julienned

Extra Parmesan

Red pepper flakes

Directions at ambitiouskitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer