Grilled Chicken Rigatoni With Pesto Alfredo Sauce

Recipe by ChipotleChick
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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