Go Back
–+ servings

Italian Veggie Rigatoni with Chicken

Garlic, sundried tomatoes, sauted mushrooms and artichoke hearts with chicken and rigatoni pasta come together in this fusion of flavor. To save time, prep all of the ingredients before cooking time.
Print Recipe Pin Recipe
Course Pasta
Cuisine Italian
Servings 2 servings
Calories 1326.18 kcal

Ingredients
  

  • 2 cloves garlic, sliced
  • 3 tablespoon(s) extra virgin olive oil
  • 33/100 tablespoon(s) sun-dried tomatoes, chopped
  • 1/4 cup(s) mushrooms, sauted
  • 6 artichoke heart quarters
  • 6 kalamata olives, pitted
  • 1 chicken breast, grilled and sliced
  • 4 ounce(s) penne pasta (3 to 4 oz. dry weight), cooked
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste
  • 1 tablespoon(s) Parmesan cheese, grated

Instructions
 

  • Saut garlic in olive oil for about 1 minute.
  • Add sun-dried tomatoes, mushrooms, and artichoke hearts, grilled and sliced chicken and cooked rigatoni pasta.
  • Saut to heat through and season with salt and pepper.
  • Serve with freshly grated cheese.
  • Ready in 35 min.

Nutrition

Calories: 1326.18kcalCarbohydrates: 175.2gProtein: 54.78gFat: 56.02gSaturated Fat: 10.46gCholesterol: 53.02mgSodium: 1113.04mgFiber: 45.87gSugar: 12.04g
Keyword Chicken, Rigatoni Pasta, Tomato
Tried this recipe?Let us know how it was!