Creamy rigatoni pasta with a hint of Cajun seasoning and garlic. This dish is loaded with grilled chicken, mushrooms, and a creamy tomato sauce. It’s a quick and authentic dinner that is sure to leave everyone satisfied. Be sure to top this meal with shredded Parmesan for some extra cheesiness. All ingredients can be found at your local Fred Meyer store.

 

 

creamy-rigatoni-with-chicken-and-musrhoomcreamy-rigatoni-with-chicken-and-musrhoom-2Ingredients:

2 lb. chicken breast

Olive oil

Cajun seasoning, to taste

Salt, to taste

3 garlic cloves, grated

1 small onion

16 oz baby Bella mushrooms

1/4 cup white wine

1 cup chicken stock

28 oz crushed San Marzano tomatoes

1 1/2 cups heavy cream

2 tbsp basil, chopped

1/2 cup grated Parmesan cheese

Rigatoni pasta

 

Instructions:

1 . Drizzle olive oil over the chicken breast and rub both sides with grated garlic. Then season with salt and Cajun seasoning to taste.

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2 . Grill the seasoned chicken until fully cooked. Once cooled, cut into 1 inch pieces.

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3 . Heat olive oil in a large skillet and sauté the chopped onion until translucent.

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4 . Sauté the mushroom until tender.

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5 . Add the white wine and coo over medium high heat for 1 minute. Then add the chicken stock.

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6 . Pour the crushed tomatoes into the skillet along with the chopped basil. Simmer for 4-5 minutes.

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7 . Add the heavy cream and Parmesan cheese. Stir until the cheese is melted, the add the cut chicken and 1 grated garlic clove.

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8 . Cook the rigatoni pasta according to the package, strain it, and add it to the skillet.

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Creamy Rigatoni with Chicken and Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 lb. chicken breast
  • Olive oil
  • Cajun seasoning, to taste
  • Salt, to taste
  • 3 garlic cloves, grated
  • 1 small onion
  • 16 oz baby Bella mushrooms
  • ¼ cup white wine
  • 1 cup chicken stock
  • 28 oz crushed San Marzano tomatoes
  • 1½ cups heavy cream
  • 2 tbsp basil, chopped
  • ½ cup grated Parmesan cheese
  • Rigatoni pasta
Instructions
  1. Drizzle olive oil over the chicken breast and rub both sides with grated garlic. Then season with salt and Cajun seasoning to taste.
  2. Grill the seasoned chicken until fully cooked. Once cooled, cut into 1 inch pieces.
  3. Heat olive oil in a large skillet and sauté the chopped onion until translucent.
  4. Sauté the mushroom until tender.
  5. Add the white wine and coo over medium high heat for 1 minute. Then add the chicken stock.
  6. Pour the crushed tomatoes into the skillet along with the chopped basil. Simmer for 4-5 minutes.
  7. Add the heavy cream and Parmesan cheese. Stir until the cheese is melted, the add the cut chicken and 1 grated garlic clove.
  8. Cook the rigatoni pasta according to the package, strain it, and add it to the skillet.