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Spicy Pasta Party Kickoff Casserole Recipe
|Rigatoni||1 Pound, cooked as package directs and drained (R&F, 1 Package)|
|Boneless skinless chicken breast halves||1 Pound, cut in 1-inch pieces|
|Olive oil||2 Tablespoon|
|Classico di roma arrabbiata/Classico di napoli (tomato and basil) pasta sauce||52 Ounce (Spicy Red Pepper, Two 26 Ounce Each Jars)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Chopped fresh basil leaves/1 teaspoon dried basil leaves||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||3 Tablespoon|
Serving size: Complete recipe
Calories 4386 Calories from Fat 1245
% Daily Value*
Total Fat 141 g216.7%
Saturated Fat 43 g215%
Trans Fat 0.1 g
Cholesterol 483.7 mg
Sodium 9834.5 mg409.8%
Total Carbohydrates 519 g173%
Dietary Fiber 56.8 g227.2%
Sugars 75 g
Protein 225 g450.9%
Vitamin A 395.5% Vitamin C 538.9%
Calcium 137.1% Iron 151.2%
*Based on a 2000 Calorie diet
In Dutch oven, over medium-high heat, cook and stir chicken in oil until chicken is lightly browned.
Stir in pasta sauce, cream and basil.
Bring to a boil; reduce heat and simmer, covered, 10 minutes.
Stir in rigatoni and Parmesan cheese.
Turn into greased 13 x 9-inch baking dish.
Cover and bake 35 minutes or until hot and bubbly.
Top with parsley and additional Parmesan cheese, if desired.