Rigatoni Fantasia Recipe
grilled chicken, roasted red peppers and baby spinach in a tomato cream sauce
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Ingredients
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Pasta Ingredients
Chicken Ingredients
Sauce Ingredients
Finishing Ingredients
Method
Cooking Pasta
- 1
Boil the Rigatoni
In a large pot, bring water to a boil. Add 1 tablespoon of salt to the water.
- 2
Cook the Pasta
Add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Grilling Chicken
- 3
Prepare the Chicken
Season the chicken breasts with olive oil, garlic powder, salt, and black pepper.
- 4
Grill the Chicken
Preheat a grill or grill pan over medium heat. Cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove from grill and let rest for a few minutes before slicing.
Making the Sauce
- 5
Sauté the Onion and Garlic
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 1-2 minutes.
- 6
Add Tomatoes and Cream
Stir in the crushed tomatoes, heavy cream, dried basil, dried oregano, salt, and black pepper. Bring to a gentle simmer and cook for about 10 minutes, stirring occasionally.
Combining Ingredients
- 7
Add the Spinach and Peppers
Add the roasted red peppers and baby spinach to the sauce. Stir until the spinach wilts, about 2-3 minutes.
- 8
Combine Pasta and Sauce
Add the cooked rigatoni to the skillet with the sauce. Toss to combine, ensuring the pasta is well coated with the sauce.
- 9
Serve
Serve the pasta in bowls and top with sliced grilled chicken and grated Parmesan cheese.
