Servings: 4
Calories: 320kcal
Equipment
- Pasta Pot
- Pasta Bowls
Ingredients
- 4 chicken breasts boneless, skinless
- 2 tsp minced garlic
- 3 cups broccoli florets
- 8 oz rigatoni pasta dry, 4 cups uncooked
- 4 tbsp butter
- 4 tbsp olive oil
- 2 cups Italian dressing
- 4 roma tomatoes diced
- 2 tsp olive oil
- 1 cup chicken broth
- 4 tbsp flour
- 1/2 tsp red pepper chili flakes
- 2 tsp minced garlic
- 1 cup Parmesan cheese grated
- 1/2 tsp oregano
- 1/2 tsp garlic salt
- 2 wedges lemon
- 2 tbsp breadcrumbs
- 1/2 tsp basil
Instructions
- 30 minutes.
- Cook the rigatoni pasta according to package instructions. Drain and set aside.
- In a large skillet, heat 2 tsp of olive oil over medium-high heat. Add the marinated chicken breasts and cook until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add 4 tbsp of olive oil. Stir in the flour to create a roux. Add minced garlic and red pepper chili flakes, and cook until fragrant.
- Add broccoli florets and diced tomatoes to the skillet. Cook until the vegetables are slightly tender.
- Pour in chicken broth and bring to a simmer. Stir in butter and minced garlic, allowing the sauce to thicken.
- Slice the cooked chicken breasts and add them back to the skillet. Stir in the cooked rigatoni pasta, ensuring everything is well coated with the sauce.
- In a small bowl, combine Parmesan cheese, breadcrumbs, basil, oregano, and garlic salt. Sprinkle this mixture over the pasta and chicken.
- Serve the dish hot, garnished with lemon wedges.
Notes
- Be sure to cook the pasta al dente so it doesn’t turn to mush when baked.
- If you are using frozen broccoli, be sure to thaw it before adding it to the dish.
- If you want a thicker sauce, you can add more flour.
- You can add other vegetables such as bell peppers or mushrooms to the dish.
- For a more flavorful sauce, you can add garlic, onion, or other herbs and spices.
Nutrition
Calories: 320kcal
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