1red capsicum, 2cm diced or 4 cheeks roasted capsicum, sliced
500gpassata or pasta sauce of your choice
200mlthickened cream
400grigatoni
To serve
¼cupgrated Parmesan cheese
2tbspchilli flakes
23sprigs basil
1
Place oil in a large frying pan over medium heat. Add the onions and garlic and cook, stirring for 2-3 minutes.
2
Add chicken to the pan. Cook, stirring occasionally until the chicken is lightly browned on the outside before adding the mushrooms and capsicum to the pan. Cook, for a further 2-3 minutes.
3
Add the passata or pasta sauce to the pan. Bring to the boil then reduce heat to low and simmer for 5-7 minutes. Add the cream. Stir to combine and continue to simmer on low heat for a further 5 minutes.
4
In the meantime, bring a large pot of salted water to the boil and cook the rigatoni for 12-15 minutes or until al dente.
5
Use a slotted spoon to transfer the cooked rigatoni from the pot of boiling water to the creamy tomato sauce. Stir to combine.
6
Serve the creamy tomato rigatoni with parmesan cheese, chilli flakes and basil leaves.
Ingredients
2tbspolive oil
1onion, diced
2cloves garlic, crushed
250gchicken breast, sliced
400gbutton mushrooms, halved
1red capsicum, 2cm diced or 4 cheeks roasted capsicum, sliced
500gpassata or pasta sauce of your choice
200mlthickened cream
400grigatoni
To serve
¼cupgrated Parmesan cheese
2tbspchilli flakes
23sprigs basil
Directions
1
Place oil in a large frying pan over medium heat. Add the onions and garlic and cook, stirring for 2-3 minutes.
2
Add chicken to the pan. Cook, stirring occasionally until the chicken is lightly browned on the outside before adding the mushrooms and capsicum to the pan. Cook, for a further 2-3 minutes.
3
Add the passata or pasta sauce to the pan. Bring to the boil then reduce heat to low and simmer for 5-7 minutes. Add the cream. Stir to combine and continue to simmer on low heat for a further 5 minutes.
4
In the meantime, bring a large pot of salted water to the boil and cook the rigatoni for 12-15 minutes or until al dente.
5
Use a slotted spoon to transfer the cooked rigatoni from the pot of boiling water to the creamy tomato sauce. Stir to combine.
6
Serve the creamy tomato rigatoni with parmesan cheese, chilli flakes and basil leaves.
