Product Description
Mezze Rigatoni Pasta. A short, slightly curved tube pasta that is approximately 5/8 inch in length with a diameter of 1/2 inch. Because of its short length, the slight curve is barely noticable. It has a ridged outer surface and straight cut ends.
Cooking time: 12-13 min
Spiced Chicken & Mezzi Rigatoni
Ingredients
1 teaspoon ground fennel seed
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1 pound boneless chicken breast cut into (1-inch) pieces
1 tablespoon flour if needed
1 tablespoon olive oil
4 garlic cloves minced
4 cups canned diced tomatoes undrained
1 cup Vermouth or dry white wine
500g Benedetto Cavalieri mezze rigatoni
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh basil
Instructions
Combine first 5 ingredients in a small bowl. Place cubed chicken in a large bowl and toss with spice mixture until coated. If chicken is tacky, toss in a tablespoon of flour.
Place a large pot of water on the stove and bring to a boil for the pasta. Pasta should be cooking, according to package directions, while you are making the sauce.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. This will form a nice golden brown crust. Remove from heat; set aside.
Reduce heat to medium. Add garlic; sauté 30 seconds or until garlic is soft. Add tomatoes and Vermouth, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 15 minutes. Add chicken, and simmer 5 minutes.
Drain pasta and toss with sauce in a large bowl. Sprinkle with cheese and basil.
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