Thursday, June 19, 2008

Rigatoni with Chicken & Capers

This is a great recipe if you are looking for a quick, nutritious meal that won't break the bank. It is basically a marinara sauce with and added, served over rigatoni, but you can use any type of pasta, dried or fresh.

I have made this recipe with raw chicken pieces, and also ready cooked chicken from the supermarket - both work equally as well.

Ingredients (Serves 4)
  • 4 skinless chicken breasts (cooked or raw)
  • 1 teaspoon olive oil
  • 2 cloves fresh garlic, crushed
  • 1 14 1/2 oz can diced tomatoes
  • 1-2 teaspoons tomato paste
  • 2 bay leaves (dried is OK)
  • Sprig of fresh basil, torn or 2 teaspoons dried
  • Sprig of oregano, or 1 teaspoon dried
  • 3 teaspoons of capers
  • 1/4 cup white wine
  • Salt and Pepper to taste
  • 2 oz Dried Pasta per person

  1. Heat enough water in a saucepan to cook the pasta, and bring to the boil.
  2. Heat the olive oil in a large saute pan over a medium heat. If using uncooked chicken, add to the pan and brown for 10 to 15 minutes, turning to brown evenly. Remove from pan and set aside.
  3. Add the garlic to the pan, and cook or 1-2 minutes.
  4. Add undrained tomatoes, wine, basil, oregano, and bay leaf.
  5. Cut the chicken into 2-inch pieces, and return to the tomato mixture.
  6. Add the capers and salt and pepper to taste.
  7. Add 1 teaspoon tomato paste.
  8. Leave to simmer while pasta cooks, adding more paste if required.
  9. Add the pasta to the boiling water, and follow package instructions for cooking times.
  10. When pasta is cooked, drain, and serve.
You can either mix the pasta and the tomato sauce together, or you can serve the sauce over the pasta, depending on how you prefer it. Serve with a mixed green salad tossed in a vinaigrette dressing, and you have a perfect summer meal.

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