Chicken rigatoni with pesto and roasted red peppers

Soy Free

2 Servings, 740 Calories/Serving

25 - 35 Minutes

This pasta dish builds flavor the best way, by layering it in at every step. You start by caramelizing an onion. Then you add minced garlic, mild Aleppo chile flakes, thinly sliced chicken—and keep browning. Don’t be concerned if the caramelized bits at the bottom of the pan begin to darken to a rich brown — just don’t let them burn, as they dissolve into the delicious sauce at the end. Our custom-blended pesto is merely the final flourish.

Ingredients

  • 5 ounces rigatoni (contains wheat)
  • 1 yellow onion
  • Peeled fresh garlic
  • 3 ounces roasted red peppers
  • Two 6-ounce boneless skinless chicken breasts
  • ¼ teaspoon Aleppo chile flakes (optional)
  • Sun Basket basil pesto (fresh basil - walnuts - olive oil blend - salt)
  • ¼ cup grated Parmesan

Instructions

1

Cook the rigatoni

Bring a medium pot of salted water to a boil. Add the rigatoni and cook, stirring occasionally, until just tender, 10 to 12 minutes. Drain the rigatoni, reserving 1/2 cup cooking water.
While the water heats and the pasta cooks, prepare the vegetables and chicken.

2

Prep the vegetables and chicken

  • Peel and thinly slice the onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Slice the roasted red pepper into thin strips.
  • Pat the chicken breasts dry with a paper towel. Cut them crosswise into thin strips.

3

Cook the onion and chicken

In a large pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes.
Stir in the garlic and as much Aleppo chile as you like and cook until fragrant, about 1 minute. Add the chicken, season with salt, and cook, stirring occasionally, until the chicken is browned and cooked through, 5 to 7 minutes, depending on thickness.

4

Finish the pasta

Add the roasted pepper, rigatoni, and reserved pasta water to the pan. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until the sauce is thickened and the pasta is warmed through, 2 to 3 minutes. Remove the pan from the heat and stir in the pesto and Parmesan. Season to taste with salt and pepper, if needed.

5

Serve

Transfer the pasta to individual bowls and serve.

Nutrition per serving: Calories: 740, Protein: 52 g, Total Fat: 26 g, Monounsaturated Fat: 8.5 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 7 g, Cholesterol: 120 mg, Carbohydrates: 68 g, Fiber: 4 g, Added Sugar: 0 g, Sodium: 970 mg

Contains: tree nuts, milk, wheat

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