Rigatoni With Broccoli And Sweet Red Pepper Recipe
Ingredients
| Rigatoni | 1 Pound | |
| Broccoli florets | 4 Cup (64 tbs) (Around 10 Ounce) | |
| Chicken breast boneless skinless | 3⁄4 Pound, cut into 1-inch chunks | |
| Red bell pepper | 1 Large, diced | |
| Onion | 1 Small, chopped | |
| Olive oil | 1⁄4 Cup (4 tbs) (Preferably Extra-Virgin) | |
| Garlic | 3 Clove (15 gm), crushed through a press | |
| Crumbled dried sage | 1 Teaspoon | |
| Dry white wine | 3⁄4 Cup (12 tbs) | |
| Chicken broth | 3⁄4 Cup (12 tbs) | |
| Heavy cream | 1⁄2 Cup (8 tbs) | |
| Grated parmesan cheese | 1⁄3 Cup (5.33 tbs) | |
| Salt | To Taste | |
| Salt | To Taste | |
| Ground pepper | To Taste | |
| Ground pepper | To Taste |
Nutrition Facts
Serving size
Calories 597 Calories from Fat 187
% Daily Value*
Total Fat 21 g32.4%
Saturated Fat 7.4 g36.9%
Trans Fat 0 g
Cholesterol 66.4 mg22.1%
Sodium 581.8 mg24.2%
Total Carbohydrates 70 g23.2%
Dietary Fiber 3.9 g15.7%
Sugars 4.7 g
Protein 30 g59.7%
Vitamin A 90.9% Vitamin C 231.8%
Calcium 17.8% Iron 18.9%
*Based on a 2000 Calorie diet
Directions
2. Meanwhile, in a large frying pan, cook chicken, bell pepper, and onion in olive oil over medium heat, stirring often, until vegetables are softened, about 5 minutes. Add garlic and sage and cook 30 seconds, stirring. Stir in wine, broth, and cream. Simmer 5 minutes. Season with salt and pepper to taste.
3. Toss pasta and broccoli with chicken and sauce. Add cheese, toss again, and serve.
Chef
