Mediterranean Chicken Rigatoni

Mediterranean Chicken Rigatoni


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There’s something extra comforting and satisfying about fatter pasta noodles. Enjoy this fresh-tasting, creamy chicken with your rigatoni with a side of wine and fruit as lighter comfort food.

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Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 3 cups of rigatoni, cooked according to box directions then buttered
  • 2 chicken breasts, butterflied and halved
  • 3 large red peppers, chopped
  • 2 yellow onions, sliced
  • 1 can of diced tomatoes (8 oz.)
  • 1 cup of chicken stock
  • 1 cup of green olives
  • 2 tablespoons of olive oil
  • 1 tablespoon of garlic powder
  • 1 teaspoon of tomato paste
  • 1 handful of fresh basil
  • salt and pepper

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Heat olive oil over medium in a large saucepan and cook the pieces of chicken for 10 minutes on each side as you add a bit of salt. Set aside.
In the same pan, sauté onions and diced tomatoes with tomato paste and garlic powder. Add salt and pepper, then pour in chicken stock. Bring to a boil.
Bring the contents pan start boiling, bring back down to a simmer and add chicken, bell peppers and olives. Give it a good stir and let sit for 5 minutes.
Serve each piece of chicken and the rest of the pan’s contents over warmed pasta. Garnish with fresh basil and enjoy!

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