Marinated chicken breasts are cooked in butter and served over rigatoni tossed with Italian-seasoned tomatoes.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
597 Calories
Recipe Instructions
Step 1
Place chicken breasts in a large resealable plastic bag, and pour in the Italian dressing. Seal bag, and marinate chicken 30 minutes in the refrigerator. Drain, discarding dressing, and dice.
Step 2
Bring a large pot of lightly salted water to a boil. Add rigatoni and cook for 8 to 10 minutes or until al dente. Drain, transfer to a large bowl, and toss with diced tomatoes.
Step 3
Melt butter in a skillet over medium heat. Place chicken in the skillet, and season with red pepper. Cook and stir 15 minutes, or until chicken juices run clear. Serve over the pasta. Top with Parmesan cheese, and garnish with parsley flakes.
Ingredients
¼ cup butter
1 cup grated Parmesan cheese
1 tablespoon dried parsley
¼ teaspoon crushed red pepper flakes
6 skinless, boneless chicken breast halves
1 (16 ounce) package uncooked rigatoni pasta
2 cups Italian salad dressing
1 (28 ounce) can diced tomatoes with Italian herbs
