Sautéed Chicken with Rigatoni

Sautéed Chicken with Rigatoni
  • Prep Time: 15

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About this Recipe


2 tbsp (30 mL) Olive oil, divided
3 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite sized pieces
1 (8 oz) Package mushrooms, roughly chopped
1 Large onion, chopped
4 Ripe tomatoes, chopped
1/2 cup (125 mL) Chicken broth
3/4 lb (340 g) Rigatoni pasta
1 Bunch fresh basil, finely chopped
Freshly grated Parmesan cheese


HEAT 1 tbsp (15 mL) of olive oil in a large skillet oven medium-high. Add chicken and cook for 8-10 minutes, stirring occasionally until golden brown. Remove the chicken and set aside. Add the remaining oil to the same pan. Add onions and mushrooms and cook for 5-6 minutes or until tender. Return the chicken to the pan along with tomatoes and broth. Bring to a boil then reduce heat and simmer for 10 minutes. The internal temperature of the chicken should reach 165°F (74°C).

MEANWHILE bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well.

REMOVE the chicken mixture from the heat and stir in fresh basil and cooked pasta. Serve sprinkled with Parmesan cheese.


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