Blistered cherry tomato sauce, zucchini & summer squash, wild lobster mushrooms, Italian cheeses & fresh basil, shaved summer truffle.

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.

Cook the Rigatoni

Season the chicken breast with salt, black pepper, and 1 tablespoon of olive oil. Grill over medium heat for about 6-7 minutes per side, or until fully cooked. Remove from grill and let rest before slicing.

Grill the Chicken

In a large skillet, heat the remaining olive oil over medium heat. Add the cherry tomatoes and cook until blistered, about 5-7 minutes. Add the zucchini, summer squash, and wild lobster mushrooms. Sauté for another 5-6 minutes until tender.

Prepare the Sauce

Add the cooked rigatoni to the skillet with the vegetables. Toss to combine. Add the Italian cheese blend and fresh basil, stirring until the cheese is melted and the basil is wilted.

Combine Pasta and Sauce

Plate the rigatoni with the sautéed vegetables and sliced grilled chicken on top. Garnish with shaved summer truffle and additional basil if desired.

Serve

Rigatoni pasta

grilled chicken rigatoni

Recipe information

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