POSTED July 19, 2016

Creamy Sun-Dried Tomato Chicken Skillet with Rigatoni

A super weeknight meal idea with little effort! Tender and juicy chicken breasts and our imported Italian Rigatoni in a creamy mascarpone and sun-dried tomato sauce. Top it off with chopped basil for that fresh and fragrant finishing touch.

SERVES: 4
LEVEL: Super Simple

INGREDIENTS

3 tablespoons DeLallo Extra Virgin Olive Oil
4 boneless skinless chicken breasts
1 (1-pound) package DeLallo Rigatoni
1 1/2 cups heavy cream
4 ounces mascarpone cheese
1 (6.3-ounce) jar DeLallo Simply Pesto® Sun-Dried Tomato, Basil & Cheese
6 DeLallo Sun-Dried Tomatoes, drained
2 tablespoons fresh chopped basil leaves
Freshly grated Parmesan Cheese
Salt and freshly ground pepper

DIRECTIONS

Bring a large pot of salted water to a boil. Cook pasta according to package instruction.
Meanwhile, in a large skillet on medium setting, heat olive oil. Season chicken with salt and pepper, then add to the pan. Cook chicken for about 6 minutes on each side, or until cooked through. Transfer chicken to a plate.
Reduce heat to medium-low. Add heavy cream to the pan. Stir in mascarpone. Once cheese melts and is fully incorporated, whisk in pesto. Cook together for 2 minutes. Return chicken to the pan. Add sun-dried tomatoes. Cook together for another 5 minutes to marry flavors. Stir in fresh basil.
Add hot pasta to the pan and stir to coat. Serve sprinkled with fresh grated Parmesan.

Creamy Sun-Dried Tomato Chicken Skillet with Rigatoni

Related Recipes

DeLallo Rigatoni Pasta 1 lb.

DeLallo Sun-Dried Tomatoes 6.7 oz.

DeLallo Extra Virgin Olive Oil 16.9 oz.