Grilled Chicken Rigatoni With Pesto Alfredo Sauce
photo by mommyluvs2cook
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 680.38 g boneless skinless chicken breasts
- 473.18 ml 2% low-fat milk
- 44.37 ml unsalted butter
- 44.37 ml flour
- 88.74 ml fresh grated parmesan cheese
- 0.61 ml white pepper (or black)
- 59.14 ml prepared pesto sauce
- 0.61 ml red pepper flakes
- 59.14 ml dry julienned sun-dried tomato
- 1 tomatoes, chopped
- 2 garlic cloves, crushed
- 453.59 g rigatoni pasta
- 14.79 ml olive oil
- salt, to taste
directions
- Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
- Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
- Melt the butter in a medium saucepan over medium heat.
- Slowly whisk in the flour until smooth and pasty.
- Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
- Add the sundried tomatoes.
- Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
- Add the pesto sauce and mix well.
- Sprinkle the parmesan in, and whisk.
- Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
- Remove from heat, and add salt to taste.
- Pour over rigatoni, mix and serve!
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Reviews
-
This is really good! Very rich - tastes like cream was used & I used skim milk!! Grilling the chicken is a must - gives it another dimension of flavour. I omitted the fresh tomato because I didn't have one on hand. I was a little worried when adding the milk - the sauce looked like dough for a bit but gradually the milk mixed in nicely.
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RECIPE SUBMITTED BY
ChipotleChick
Glendale, 41
<p>I'm a 35-year-old mother, musician, and amateur chef. I love farmer's markets and fresh vegetables!</p>