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Rustic Baked Rigatoni
1 tbs (15 mL) olive oil
2 boneless skinless
chicken breasts, sliced
into ¼" (0.65 cm)
pieces
2 Italian sausage links,
sliced diagonally into
¼" (0.65 cm) pieces
1 small onion, sliced
1 small green pepper,
seeded and sliced
2 large cloves garlic,
minced
1 tsp (5 mL) chopped
fresh rosemary
1
/8 tsp (0.5 mL) cayenne
pepper
1 can (14.5 oz
[428 mL]) petite diced
tomatoes with juice
¾ cup (175 mL) half
and half
½ recipe basic egg
noodle pasta
extruded into
short-cut rigatoni,
cooked and drained
½ cup (120 mL)
shredded Mozzarella
cheese
¼ cup (60 mL) grated
Romano cheese
Heat oil in large skillet over medium heat. Add chicken
and sausage links and cook, stirring occasionally, for 5 to
6 minutes. Add onion, green pepper, and garlic. Continue
cooking and stirring until meat is completely cooked
through and vegetables are tender, about 6 to 7 minutes.
Add rosemary, cayenne pepper, and tomatoes. Stir well to
combine and bring mixture to a simmer. Stir in half and
half and remove mixture from heat. Add cooked pasta
and stir well to combine. Transfer mixture to a greased
2½ -qt (2.3 L) baking dish. Sprinkle with mozzarella and
Romano cheeses. Bake at 350°F (180°C) for 15 to
20 minutes, or until heated through. Serve immediately.
Yield: 8 servings.
Per Serving: About 369 cal., 24 g protein, 15 g carb, 24 g
fat, 94 mg cholesterol, 587 mg sodium.