Rigatoni with Chicken in Rose Sauce
This rigatoni with chicken in rose sauce is creamy and deliciously satisfying. The addition of a little cream takes the traditional tomato pasta dish in a whole new tasty direction. Topped with grated parmesan and fresh parsley, this creamy tomato chicken pasta hits the spot.
Equipment
- Stovetop
Ingredients
- 1 lb rigatoni
- 0.5 lb chicken breast, cubed into 0.5" pieces
- 15 oz canned tomato sauce
- 2 clove garlic, sliced thinly
- 0.5 each onion, diced small
- 3 leaves basil
- 0.5 cup cream
- 1 cup grated parmesan
- 0.5 cup fresh chopped parsley
- 2 tbsp olive oil
- salt, to taste
Instructions
- Cook rigatoni in boiling salted water. Set pasta aside.
- While cooking pasta, make a quick tomato sauce. Saute onions in one tablespoon of olive oil with some salt. When onions are soft and translucent, add garlic and cook for a minute or two. Add canned tomato sauce and basil leaves. Let simmer for 20 minutes.
- Saute chicken in one tablespoon of olive oil with some salt in a large pot or pan. Add tomato sauce and finish cooking chicken. Add cream and mix. Add the cooked pasta and 0.5 cup of parmesan, and mix together. Add 0.25 cup of parsley and mix together.
- Serve immediately. Top with the reserved grated parmesan and fresh parsley.
