Pan-seared rigatoni with chicken and spinach
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 16 | ounces | Skinless boneless leftover chicken; cut into strips |
| 1 | pounds | Rigatoni |
| 1 | pounds | Spinach; or other greens |
| ; washed and stemmed | ||
| 2 | tablespoons | Chopped garlic |
| 1 | Red pepper; julienne | |
| 1 | teaspoon | Chopped shallots |
| 2 | cups | Chicken stock; canned |
| 3 | tablespoons | Chopped tomatoes |
| Salt and pepper; to taste | ||
| Scallions; chopped | ||
Directions
Heat two Tbsp. of olive oil in a pan over a medium flame. Add Rigatoni and cook until Rigatoni starts to get crispy and lightly brown.
Add chicken, spinach, red peppers, garlic, shallots and stock. Cook for three minutes and season with salt, pepper and tomatoes. Cook for an additional two minutes or until it is nicely glazed. Remove from heat and toss with chopped scallions. Divide between four serving bowls © 1997 Jim Coleman
© 1997 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK Recipe by: Chef Jim Coleman
Converted by MM_Buster v2.0l.