In a large skillet, brown Chicken over medium-high heat. Cook until no longer pink, about 8-10 minutes. Remove from skillet and set aside.
In the same skillet, heat Olive oil over medium heat. Add Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Pour in Crushed tomatoes and Tomato sauce. Stir in Oregano, Basil, and Red pepper flakes. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Stir in Heavy cream and cook for 5 minutes more.
Meanwhile, cook Rigatoni pasta according to package directions.
Drain pasta and add it to the sauce. Add the cooked Chicken and toss to coat.
Stir in Mozzarella, Parmesan, and Provolone cheeses until melted and creamy.
Serve immediately.
Ingredients
6
1.5 lbs680 gChicken-boneless, skinless thighs
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
2 tbsp30 mLOlive oil
11 mediumOnion-diced
2 cloves10 mLGarlic-minced
28 oz794 gCrushed tomatoes
15 oz425 gTomato sauce
1 tsp5 mLDried oregano
1/2 tsp2.5 mLDried basil
1/4 tsp1.25 mLRed pepper flakes
1/2 cup120 mLHeavy cream
1 lb454 gRigatoni pasta
1 cup113 gShredded mozzarella cheese
1/2 cup57 gGrated Parmesan cheese
1/4 cup28 gShredded provolone cheese
Equipment
Large skillet
Large pot
Colander
Instructions
Season Chicken with Salt and Pepper.
In a large skillet, brown Chicken over medium-high heat. Cook until no longer pink, about 8-10 minutes. Remove from skillet and set aside.
In the same skillet, heat Olive oil over medium heat. Add Onion and cook until softened, about 5 minutes.
Add Garlic and cook for 1 minute more.
Pour in Crushed tomatoes and Tomato sauce. Stir in Oregano, Basil, and Red pepper flakes. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Stir in Heavy cream and cook for 5 minutes more.
Meanwhile, cook Rigatoni pasta according to package directions.
Drain pasta and add it to the sauce. Add the cooked Chicken and toss to coat.
Stir in Mozzarella, Parmesan, and Provolone cheeses until melted and creamy.
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