Chicken rigatoni with pesto and red bell pepper

Gluten Free

2 Servings, 700 Calories/Serving

25 – 35 Minutes

This pasta has a much more complex flavor than its short ingredient list might suggest. Our house-made pesto brings it together in a flash.

Ingredients

  • 5 ounces gluten-free rigatoni (contains corn and rice flours)
  • 1 yellow onion
  • 1 or 2 cloves peeled fresh garlic
  • 1 red bell pepper
  • 3 or 4 boneless skinless chicken thighs (about 10 ounces total)
  • ¼ teaspoon red chile flakes
  • optional
  • Sun Basket basil pesto (fresh basil - walnuts - olive oil - salt)
  • 3 tablespoons grated Parmesan

Chef's Tip

To get dinner on the table even more quickly, in Step 2, start cooking the onion while you continue prepping the remaining ingredients.


Instructions

1

Cook the rigatoni

Bring a medium sauce pot of generously salted water to a boil. Add the rigatoni and cook until just tender, 10 to 12 minutes. Drain, reserving ½ cup pasta cooking water.
While the water heats and the rigatoni cooks, prepare the vegetables and chicken.

2

Prep the vegetables and chicken

  • Peel and thinly slice the yellow onion.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper into ¼-inch-wide strips.
  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into ½-inch-wide strips and season generously with salt and pepper.

3

Cook the onion and chicken

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt, and cook, stirring occasionally, until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and as many chile flakes as you like and cook until fragrant, about 1 minute. Add the bell pepper and chicken and cook, stirring occasionally, until the pepper is softened and the chicken is browned and cooked through, 5 to 7 minutes.

4

Finish the pasta

Add the rigatoni and reserved pasta cooking water to the pan. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until the sauce is thickened and the rigatoni is warmed through, 2 to 3 minutes. Remove from the heat and stir in the pesto and Parmesan. Season to taste with salt and pepper.

5

Serve

Transfer the pasta to individual bowls and serve.

Nutrition per serving: Protein: 47g (94% DV), Fiber: 5g (20% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 5g, Saturated Fat: 5g (25% DV), Cholesterol: 110mg (37% DV), Sodium: 700mg (29% DV), Carbohydrates: 66g (22% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: tree nuts, milk, soy.

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