Carmela's Chicken Rigatoni Dinner
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
60 mins
Total Time:
90 mins
Recipe Yield | 35.30 oz |
Number of Servings | 4 |
Serving Size | 8.83 oz |
Ingredients
17.65 oz
Chicken Breasts
14.12 oz
Rigatoni pasta
2 c
tomato sauce
2 tbsp
olive oil
3 cloves
garlic
1 medium
onion
1 tsp
Dried Oregano
1 tsp
Salt
1 tsp
Black pepper
3.53 oz
parmesan cheese
Directions
Step 1
Cook the rigatoni pasta according to package instructions. Drain and set aside.
Step 2
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic. Cook until softened and fragrant, about 5 minutes.
Step 3
Add chicken breasts to the skillet and cook until browned on both sides, about 6-8 minutes per side. Remove chicken from skillet and set aside.
Step 4
In the same skillet, add tomato sauce, dried oregano, salt, and black pepper. Stir well to combine. Bring the sauce to a simmer.
Step 5
Slice the cooked chicken breasts into thin strips. Add the chicken strips to the skillet with the tomato sauce. Cook for an additional 5 minutes, until the chicken is heated through.
Step 6
Serve the chicken and sauce over the cooked rigatoni pasta. Sprinkle with grated Parmesan cheese.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
30 g
(120
kcal)
Carbohydrates:
40 g
(160
kcal)
Calories | 35.32 kcal | 1.77% |
Vitamin A | 0.883 IU | 0.1% |
Monounsaturated Fat | 0.4415 g | 0% |
Saturated Fat | 0.2649 g | 0.24% |
Fat | 1.3245 g | 0.95% |
Carbohydrates | 3.532 g | 0.71% |
Sodium | 70.64 mg | 14.13% |
Fibers | 0.4415 g | 1.16% |
Sugars | 0.4415 g | 0% |
Protein | 2.649 g | 3.12% |
Vitamin C | 1.766 mg | 1.96% |
Calcium | 1.766 mg | 0.35% |
Iron | 1.3245 mg | 0.26% |
Potassium | 0.883 mg | 0.18% |
Alcohol | 0 g | 0% |
Cholesterol | 7.064 mg | 0% |
Lactose | 0 g | 0% |
Vitamin B6 | 0.883 mg | 67.92% |
Vitamin B12 | 1.3245 mcg | 55.19% |
Vitamin E | 0.7064 mg | 4.71% |
Zinc | 1.3245 mg | 0.26% |
Selenium | 1.766 mcg | 0.35% |
Vitamin D | 0 mcg | 0% |
Recipe Attributes
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