Chicken Rigatoni


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This recipe is a regional one. It can be made mild or spicy.

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  • 2-3 boneless chicken breasts
  • 1 tsp. garlic, minced
  • 2 26-oz. containers spaghetti sauce (homemade or purchased)
  • 1 sm. can tomato paste
  • 1 C. parmesan cheese
  • 1 pt. low-fat half and half
  • 1 sm. can black olives drained and sliced
  • 1 pkg. fresh mushrooms
  • 1 lg. onion, cut into large strips
  • 1 lg. green pepper, cut into large strips
  • 2 lbs. (rigatoni or your favorite pasta) cooked

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Cut chicken breast into small pieces and saute in olive oil with minced garlic. Combine sauce and tomato paste. Warm in a double boiler (do not let it boil!). Add parmesan cheese and half and half to sauce. Add olives and sauteed chicken. Saute onion, peppers and mushrooms so they are al dente (not too hard, not too soft). Add peppers, onions and mushrooms to sauce. Let simmer on low heat to combine flavors. Salt and pepper to taste. Serve over cooked rigatoni or your favorite pasta.

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