Chicken Rigatoni
Chicken Rigatoni features more than tender rigatoni and savory chicken. True, it does star the two of them, but they are part of an ensemble cast of sweet-and-sour pickled peppers, a rich white wine...
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Cooking tools:
- Instant-read thermometer
- Pot
- Colander
- Measuring cup
- Stove
- Cutting board
- Chef's knife
- Plate
- Wooden spoon
Ingredients
- 1 (16-ounce) box rigatoni
- 2 tablespoons extra-virgin olive oil
- 2 chicken breasts, boneless and skinless, cut into bite-size pieces
- 1/2 medium onion, chopped
- 2 large bell peppers, chopped
- 3/4 hot or sweet pickled peppers, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red chili flakes, optional
- 1/2 cup dry white wine
- 2 cups tomato purée or tomato sauce
- 1 cup parmesan, freshly grated, plus more, to taste, for garnish
- kosher salt, to taste
- freshly ground black pepper, to taste
- fresh basil, optional, to taste, chopped, for garnish
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