Rigatoni with Chicken and Sun-Dried Tomatoes

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  • Average
  • Average budget

Ingredients

  • 8 oz uncooked rigatoni pasta
  • 2 oz Parmesan cheese, divided
  • 1/2 cup sun-dried tomatoes packed in oil, drained
  • 1/2 cup chopped fresh parsley, divided
  • 1 lemon
  • 3 tbsp olive oil
  • 2 garlic cloves, pressed
  • 1/2 tsp crushed red pepper flakes
  • 1 pouch chicken

Preparation

Step 1

Cook pasta according to package directions; drain.

Step 2

Meanwhile, grate cheese using Pat tomatoes dry using paper towels. Slice tomatoes and chop parsley ; set aside.

Step 3

Heat oil, pressed garlic and pepper flakes in Skillet over medium-high heat 1-2 minutes or until garlic turns golden (do not allow to burn). Immediately stir in tuna and tomatoes; cook 2-3 minutes or until tomatoes are tender. Add pasta, half of the parsley and half of the cheese to Skillet; toss gently.

Step 4

serve, divide pasta among serving plates. Sprinkle with remaining parsley and cheese

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