Rigatoni with Italian Chicken

1. 1

   Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing.

2. 2

   Seal bag, and marinate chicken 30 minutes in the refrigerator.

3. 3

   Drain, discarding dressing, and dice.

4. 4

   Bring a large pot of lightly salted water to a boil.

5. 5

   Add rigatoni and cook for 8 to 10 minutes or until al dente.

6. 6

   Drain, transfer to a large bowl, and toss with diced tomatoes.

7. 7

   Melt butter in a skillet over medium heat.

8. 8

   Place chicken in the skillet, and season with red pepper.

9. 9

   Cook and stir 15 minutes, or until chicken juices run clear.

10. 10

    Serve over the pasta.

11. 11

    Top with Parmesan cheese, and garnish with parsley flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.