Chicken Rigatoni

Name: Chicken Rigatoni
Ingredients: 4-1/2 cups rigatoni pasta, uncooked; 2 Tbsp. extra virgin olive oil; 1/2 lb. (225 g) boneless skinless chicken breasts, cut into bite-size pieces; 1 each onion and red pepper, chopped; 1/4 lb. (115 g) portobello mushrooms, gills removed, mushroom caps and stems chopped; 2 cloves garlic, minced; 1/3 cup sliced black olives; 1 jar (410 mL) Classico di Lombardia Rosee Pasta Sauce; 115 g mascarpone; 1/3 cup chopped fresh basil

10 ingredients

14 steps

Ingredients

4-1/2 cups rigatoni pasta, uncooked
2 Tbsp. extra virgin olive oil
1/2 lb. (225 g) boneless skinless chicken breasts, cut into bite-size pieces
1 each onion and red pepper, chopped
1/4 lb. (115 g) portobello mushrooms, gills removed, mushroom caps and stems chopped
2 cloves garlic, minced
1/3 cup sliced black olives
1 jar (410 mL) Classico di Lombardia Rosee Pasta Sauce
115 g mascarpone
1/3 cup chopped fresh basil

Directions

1

Heat oil in large deep nonstick skillet on medium heat.
2

Add chicken; cook 5 min.
3

or until evenly browned, stirring frequently.
4

Cook pasta as directed on package, omitting salt.
5

Meanwhile, add onions, peppers and mushrooms to chicken; cook 3 to 5 min.
6

or until chicken is done and vegetables are softened, stirring frequently and adding garlic for the last 2 min.
7

Add pasta sauce to chicken mixture; stir.
8

Simmer on medium-low heat 5 min.
9

or until heated through, stirring occasionally.
10

Add mascarpone; cook and stir 1 min.
11

or until blended.
12

Remove from heat.
13

Drain pasta.
14

Add to chicken mixture along with the basil; mix lightly.