Garlic Chicken with Rigatoni Recipe

Prep time
20 mins
Cook time
20 mins
Total time
40 mins

Serves: 4

Ingredients :

½ pound chicken tenders (cut into bite size pieces)
¼ cup sun dried tomatoes (not packed in oil)
½ cup water
¼ teaspoon garlic salt
2 tablespoons all-purpose flour
2 tablespoons olive oil (divided)
1 package fresh mushrooms (8 ounces sliced)
3 cloves garlic (finely minced)
¼ cup chicken broth
¼ cup white wine
2 tablespoons fresh parsley
¼ teaspoon dried basil
⅛ teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon red pepper flakes or to taste
¼ cup Parmesan cheese

Instructions :

1. Cook rigatoni according to package directions.
2. Bring water to a boil in a small sauce pan, remove from heat, add the sundried

tomatoes into the water, and let the tomatoes soak for about 5 minutes. Drain and

chop the tomatoes; set aside.
3. Mix the flour in a zip lock bag with the garlic salt, add the chicken, and

shake to coat.
4. Using a large skillet over medium high heat using 1 tablespoon of the olive

oil cook the chicken until browned and no longer pink inside. Remove the chicken

from the pan and set aside.
5. In the same skillet using the remaining olive oil over medium high heat cook

the mushrooms until tender. Add the garlic and cook until fragrant; about 1 minute.8. Add the wine, chicken broth, parsley, salt, pepper, red pepper, basil, and chopped tomatoes to the mushroom mixture, and then add the chicken back into the skillet. Cook until heated through. Mix in the rigatoni and sprinkle Parmesan cheese over the top.9. Serve Hot