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Saucy Chicken Rigatoni Recipe
|Onion||1 Medium, chopped to make 1/2 cup|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Canned tomatoes||14 1⁄2 Ounce, cut up|
|Canned tomatoes||7 1⁄2 Ounce, cut up|
|Rigatoni pasta/Elbow macaroni||2 Cup (32 tbs) (Dried)|
|Water||1 1⁄4 Cup (20 tbs)|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1 Jar)|
|Dried italian seasoning||1 Teaspoon, crushed|
|Ground red pepper||1⁄8 Teaspoon|
|Chopped cooked chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Fresh basil leaves||4|
Serving size: Complete recipe
Calories 1486 Calories from Fat 214
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 2.5 g12.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1459.7 mg60.8%
Total Carbohydrates 238 g79.5%
Dietary Fiber 23.6 g94.6%
Sugars 21.1 g
Protein 96 g193%
Vitamin A 95.2% Vitamin C 125.5%
Calcium 27.7% Iron 71.1%
*Based on a 2000 Calorie diet
Stir in both cans of undrained tomatoes, the pasta, water, mushrooms, Italian seasoning, and, if desired, ground red pepper.
Bring to boiling; reduce heat.
Cover and simmer about 20 minutes or until pasta is tender but still firm, stirring occasionally.
Stir chicken or turkey into pasta mixture; heat through.
If desired, garnish with basil.