Chicken Rigatoni Recipe
sauteed chicken strips with spinach, pancetta, garlic, crushed red pepper and romano cheese in a spicy white wine sauce
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Ingredients
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Protein
Pasta
Vegetables
Meat
Spices
Liquids
Cheese
Seasoning
Method
Preparation
- 1
Cook the Rigatoni
In a large pot, bring salted water to a boil. Add rigatoni pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
While the pasta cooks, cut the chicken breasts into strips. Season with salt and black pepper.
- 3
Chop the Garlic
Mince the garlic cloves.
- 4
Dice the Pancetta
Cut the pancetta into small cubes.
Cooking
- 5
Sauté the Pancetta
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Remove pancetta from the skillet and set aside.
- 6
Cook the Chicken
In the same skillet, add the remaining tablespoon of olive oil. Add the chicken strips and sauté until cooked through and golden brown, about 7-10 minutes.
- 7
Add Garlic and Spinach
Add minced garlic and cook for 1 minute until fragrant. Then, add the fresh spinach and sauté until wilted, about 2-3 minutes.
- 8
Combine Ingredients
Return the cooked pancetta to the skillet. Add crushed red pepper flakes and pour in the dry white wine. Simmer for 3-5 minutes, letting the alcohol cook off and the sauce reduce slightly.
- 9
Combine with Pasta
Add the cooked rigatoni to the skillet, tossing everything together. If the mixture seems dry, add a splash of pasta water.
- 10
Finish with Cheese
Remove from heat and stir in the Romano cheese until melted. Adjust seasoning with salt and black pepper to taste.
