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Hi, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, rachaels chicken artichoke rigatoni. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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Rachaels chicken artichoke rigatoni Was hungry for something that would go well with my glass of wine! Preheat broiler to high or oven to highest heat. Place peppers on foil-lined baking sheet and roast, charring skin evenly.
To begin with this particular recipe, we have to first prepare a few components. You can have rachaels chicken artichoke rigatoni using 17 ingredients and 4 steps. Here is how you cook that.
Ingredients of Rachaels chicken artichoke rigatoni:
- Take 4 Chicken breasts cubed
- Make ready 12 oz thawed and drained spinach
- Make ready 1 can cubed artichoke hearts drained
- Make ready 1 packages rigatoni or pasta of choice
- Prepare 1 packages quartered button mushrooms
- Make ready 1 cup white wine
- Take 2 cup Chicken broth
- Get 1 cup shredded mozzarella cheese
- Get 1/4 cup heavy cream
- Take 2 clove fresh diced garlic
- Make ready 1/2 sliced red onion
- Prepare 1 dash fresh lemon juice
- Get 1 salt and pepper to taste
- Get 4 tbsp pasta water
- Prepare 1/2 cup fresh grated Parmesan
- Take 6 halved grape tomatoes
- Make ready 1 tbsp Butter
Add the mushrooms and brown well. Add the garlic, shallots, herbs and some salt and pepper, and cook. In a large pot of salted boiling water, cook rigatoni until al dente. Meanwhile, heat the oil in a large skillet until hot.
How to Process To Make Rachaels chicken artichoke rigatoni:
- Over medium heat add butter to a pan along with the chicken, season with salt and pepper, add onion, garlic, artichokes, mushrooms, tomatoes and cook until the chicken is browned.
- Boil the pasta in water until al dente
- Add the liquid ingredients to the pan with chicken and cook for 35 minutes.
- Add the drained pasta to the pan with the sauce then bring to a boil and turn off immediately and add cheese, toss together and enjoy!
Add the fresh sausage and cook, turning the pieces, until browned on all sides. If using smoked sausage, toss the pieces in the oil just to coat. Add the pepper strips, artichoke hearts, salt and pepper, and cook, stirring, until heated through. When the pasta is done, drain it and add it to the artichoke mixture in the skillet. Taste and, if desired, season with more pepper.
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