0.0 – 0 reviews • Chicken Recipes
| Level: |
Easy |
| Total: |
1 hr 10 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1 pound rigatoni
- Kosher salt and freshly cracked black pepper
- 1 red bell pepper
- 1 Anaheim pepper
- 4 strips bacon, diced
- 2 teaspoons extra-virgin olive oil
- 1 yellow onion, small-diced
- Two 28-ounce cans crushed tomatoes
- 1 1/2 cups heavy cream
- 1 pound chicken tenderloins, cooked and diced
- 1 cup grated Parmesan
Instructions
- Bring a large pot of heavily salted water to a rapid boil. Add the rigatoni and boil for 8 minutes. Drain and set aside.
- Heat a large cast-iron skillet to medium-high heat. Dry roast the peppers for 7 minutes, until charred. Remove the peppers from the pan and chop into large dice.
- In the same skillet, cook the bacon until crispy. Add the olive oil and then the onions and diced peppers; cook for 2 minutes. Add the tomatoes and cream and simmer until reduced by half. Add the chicken, Parmesan, 1 1/2 tablespoons salt and 2 teaspoons black pepper; cook until the chicken is heated through. Stir the rigatoni into the sauce. Serve hot.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1473 |
| Total Fat |
77 g |
| Saturated Fat |
35 g |
| Carbohydrates |
142 g |
| Dietary Fiber |
14 g |
| Sugar |
27 g |
| Protein |
58 g |
| Cholesterol |
213 mg |
| Sodium |
1998 mg |