Tuesday, April 4, 2017

Rigatoni with chicken in a red sauce

When you have chicken and are tired of the same old recipes you can easily make red sauce with it.  Whether you add more veggies to it or make it with some fresh basil, onions and garlic it makes a light sauce that you can top some pasta with and add a green salad too to complete a meal.

I made the sauce as the below and  since I had a half box of rigatoni I decided to make this our meal today. Tender chicken breasts, yummy sauce topped the rigatoni while adding some grated Locatelli pecorino romano cheese. 

***Note:   If you opt out of pasta you can add some fresh veggies as carrots, celery, green beans and potatoes which are easily incorporated to complete a hearty stew.  

***If you decide to make it a stew you must allow a longer cooking time and I'd even try this recipe in a crockpot and allow to cook on low for 5 or 6 hours.  Carrots, celery and potatoes take a little longer to cook.  I would cook the green beans separately and add ten minutes before serving. Enjoy!

1 lb. chicken breasts or thighs
1 sweet onion grated
1 grated or finely chopped carrot or if you prefer cut the carrot in thirds and remove before serving.  Carrots sweeten your sauce so there is no need for added sugar.....
1 or 2  cloves minced garlic or 1/2 tsp. garlic powder
3 to 4 fresh basil leaves or 1/2 tsp. dried basil
1 large can Hunts Tomato Sauce
4 T olive oil
salt and pepper
10 oz. rigatoni cooked according to directions

In a large Dutch oven place olive oil. Add chicken. Saute on low then Add sweet onion, carrot and garlic. Saute slowly until chicken, onion, garlic and carrot start to sizzle. Cook for a few minutes more on low.

 When chicken is browned slightly on both sides add Hunts (or your favorite sauce) to the pot . 

Cook for approximately 1 hour or until tender.  Serve over pasta or make it a stew as mentioned below.

Today's choice pasta was rigatoni.

From my kitchen to yours,

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