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Pollo tegame di rigatoni

Updated on February 9, 2013

Cook Time

Prep time: 10 min
Cook time: 8 min
Ready in: 18 min
Yields: Serves 4
Shown with additional Parmesan spread on top.
Shown with additional Parmesan spread on top.

Pollo tegame di Rigatoni: The Recipe

This is a recipe I developed by accident, it was made because my wife wasn’t feeling well and being the chef I am ;) I made this pasta for her, then the chicken for me, my wife had the idea to cut up the chicken and add it into the pasta. Thus creating Pollo tegame di Rigatoni! (Pan Chicken and Rigatoni)

Required Ingredients:

20-30 Rigatoni Noodles

6-8 Chicken strips

About ½ can of Diced tomatoes

1/8 cup Chopped onion

¼ Cup Parmesan

¼ cup Mozzarella

1 tsp of finely minced garlic (or Garlic Salt)

½ tsp of Salt (if not garlic salt)

¾ tsp of pepper approx.

About ½ jar any pasta sauce (I prefer Classico but any will do as long as it’s plain sauce)

First you’ll need to start the rigatoni. If you opt for the twenty-ish noodles I would take a dish about 4 inches deep and around 10 inches wide and fill it about ¾ full of water, boil. Next bake the chicken strips. Depending on where you purchase these will determine the time it takes for them to cook. Personally I like Tyson chicken strips, they cook for five minutes a side at 400 degrees.

Now, as the chicken is baking and the rigatoni boiling you should begin assembling the rest of the ingredients in an 11 inch circular pan, you’ll probably want it to be at least two inches deep. First cover the bottom of the pan with olive oil. Next add the sauce, now, chop enough onion to reasonably fill about 1/8 of a cup and add that. Now add the diced tomatoes. Next comes the garlic, salt, and pepper.

Now, turn the heat on setting one or two. Stir occasionally (I use a wooden spoon because it doesn’t heat up.) Once the pasta is done, add it carefully to the sauce mixture in the pan. The chicken should be done by now. Remove it from the oven. Chop the chicken into pieces of no larger than about ½ inch. Now add the chicken and then the parmesan. Stir once or twice to mix the parmesan in. Turn the heat to the maximum setting and wait until the sauce begins to boil slightly (stirring occasionally). Once it does add the mozzarella and stir vigorously but carefully (you don’t want to spill.) As soon as the cheese begins to melt turn the heat down to the lowest setting and allow the dish to sit for a minute or two before serving.

You now have my house-wide famous Pollo tegame di Rigatoni! It’s a cheesy Italian dish that everyone will love. It’s worth mentioning that you can do this same recipe with Italian sausage (preferably grilled.)

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