Chicken and Rosemary Cream Rigatoni

Total Time
1hr
Prep 30 mins
Cook 30 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. In a big skillet, cook garlic and shallots in oil over medium heat until garlic sizzles in the oil.
  2. Add in wine; cook until reduced by half.
  3. Add in chicken broth, cream, rosemary, nutmeg, salt, and pepper; cook over medium heat, stirring occasionally, 10-15 minutes, until sauce thickens.
  4. While the sauce simmers, rub chicken with a little balsamic vinegar, salt, and pepper.
  5. Heat oil in a second skillet over medium-high heat.
  6. Add in chicken; cook 4 minutes on each side; remove from heat.
  7. Add chicken to thickened sauce; cook 4-5 minutes.
  8. Toss with pasta and serve with grated cheese for topping.

Reviews

(1)
Most Helpful

I really enjoyed this recipe, but couldn't give it 5 stars because it was very salty. I followed the recipe exact. The recipe calls for Nofat chicken broth, which I used, but I bet you it would be perfect if Low Sodium broth was used. I tasted the sauce before cooking the chicken and pasta, so i just left out the salt when cooking the pasta and didn't put any salt on the chicken when i cooked it. Everyone in the house loved it. Thanks so much for posting a tasty one dish meal! This will definately be made alot in my house, the rosemary made it so yummy!

ItalianMomof2 September 03, 2007

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