Rigatoni with Chicken and Bell Peppers Recipe

Name: Rigatoni with Chicken and Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces rigatoni; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 3 cloves garlic, chopped; 1 onion, sliced; 2 bell peppers (1 green, 1 orange), sliced; 1 28 -ounce can whole peeled San Marzano tomatoes, crushed by hand; 4 cups shredded rotisserie chicken (skin removed); 1/2 cup chopped fresh basil, plus more for topping; 2 jarred hot cherry peppers, stemmed and chopped

Servings: persons

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, chopped
1 onion, sliced
2 bell peppers (1 green, 1 orange), sliced
1 28 -ounce can whole peeled San Marzano tomatoes, crushed by hand
4 cups shredded rotisserie chicken (skin removed)
1/2 cup chopped fresh basil, plus more for topping
2 jarred hot cherry peppers, stemmed and chopped

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook as the label directs.
3
Reserve 1/2 cup cooking water, then drain.
4
Meanwhile, heat the olive oil in a large Dutch oven or pot over medium-high heat.
5
Add the garlic and cook, stirring, until golden, about 30 seconds.
6
Add the onion, bell peppers and 1/2 teaspoon salt.
7
Cook, stirring, until softened, about 5 minutes.
8
Add the tomatoes and cook until softened, about 7 minutes.
9
Add the chicken, basil, pasta and the reserved cooking water to the tomato sauce.
10
Cook, stirring, until warmed through, about 4 minutes.
11
Drizzle each serving with olive oil and top with basil and the cherry peppers.
12
Photograph by Ryan Dausch

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Kosher salt, 12 ounces rigatoni, 2 tablespoons extra-virgin olive oil, plus more for drizzling, 3 cloves garlic, chopped, and more.

Yes, Rigatoni with Chicken and Bell Peppers falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni with Chicken and Bell Peppers

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