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Oriental Rigatoni With Chicken Recipe
|Rigatoni||8 Ounce (Cooked, Drained)|
|Chicken breasts||1 Pound (Skinless And Boneless)|
|Vegetable oil||1 Teaspoon|
|Green onion||1 Bunch (100 gm), cut 1-inch diagonals|
|Pineapple juice||355 Milliliter (1 1/2 Cups)|
|Root ginger||15 Milliliter (1 Tablespoon)|
|Honey||15 Milliliter (1 Tablespoon)|
|Butter/Margarine||15 Milliliter (1 Tablespoon)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Cilantro/1 teaspoon dried cilantro||15 Milliliter, chopped (1 Tablespoon)|
|Pine nuts||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 1870 Calories from Fat 334
% Daily Value*
Total Fat 38 g58.1%
Saturated Fat 10.7 g53.3%
Trans Fat 0.1 g
Cholesterol 295.3 mg
Sodium 317.5 mg13.2%
Total Carbohydrates 234 g78.1%
Dietary Fiber 13.6 g54.3%
Sugars 59.1 g
Protein 139 g277.4%
Vitamin A 110.1% Vitamin C 364%
Calcium 17.7% Iron 64.1%
*Based on a 2000 Calorie diet
Brush the chicken with the vegetable oil and season with the cayenne pepper.
Bake at 350°F (180°C) until cooked through, about 30 minutes.
During the last 10 minutes, place the green onions in the pan.
Combine the pineapple juice, ginger and honey in a small saucepan.
Bring to a boil over medium-high heat and reduce by half.
Whisk in the butter or margarine and the lemon juice.
Toss together the pasta with the chicken and scallions and add the sauce.
Garnish with the cilantro and pine nuts.