Chicken and Tomato Sauce Robusto

"This is an oldie-but-goodie that I just found after 20 years! It's fast, simple, and delicious."
photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:




  • In large skillet, over medium-high heat, heat salad oil. Add
  • chicken; cook with 1/2 cup green onion 5 minutes, or until chicken is lightly
  • browned.
  • Meanwhile, in food processor, puree red peppers, garlic, and cilantro.
  • Add puree, tomatoes and pepper flakes to chicken.
  • Bring to boiling; simmer, uncovered, 5 minutes or until thickened.
  • Add green pepper; simmer 3 minutes, or until tender-crisp.
  • Toss chicken mixture with rigatoni; sprinkle with remaining chopped green onions.

Questions & Replies

Got a question? Share it with the community!


  1. This is excellent! I do a recipe that is similar but doesn't use tomato as your recipe does. I like the combination of flavors! I did use a yellow bell pepper in mine but it was what was in the fridge. I served this with a warm mushroom salad and also stewed eggplant with tomato as a warm side. Thanks for sharing.
  2. This is fantastic. I made this exactly as written and everyone loved it (except the kids...opened a can of cef-bouy-r-dee for them) Served this with some rosemary bread and the flavors complimented each other well. Thanks jackie.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
View Full Profile

Find More Recipes