I figured I would try to find a pasta dish for today because pasta is loaded with carbs. I have a little 5k run in two weeks so I need some yummy carb-filled meal ideas.
So here ya go ... R is for Rigatoni with Italian Chicken ... Can you say YUMMA!
All you'll need:
6 skinless, boneless chicken breast halves
2 cups Italian salad dressing
1 (16 ounce) package uncooked rigatoni pasta
1 (28 ounce) can diced tomatoes with Italian herbs
1/4 cup butter
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan cheese
1 tablespoon dried parsley - nah ... not for mine
2 cloves fresh garlic - at least - Optional
All you'll do:
Place chicken breasts in a large resealable plastic bag and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
[Prep Time: 15 Min] [Cook Time: 30 Min] [Ready In: 45 Min]
Amount Per Serving [Calories: 554] [Total Fat: 25.5g] [Cholesterol: 61mg]
Serves approximately 8 servings
