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Rigatoni with Chicken and Sun-Dried Tomatoes


Rate this recipe 4.6/5 (11 Votes)


  • 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


Level of difficulty Average
Cost Average budget


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


Sun-dried tomatoes are vine-ripened tomatoes that have been picked and dried. These tomatoes deliver an intense flavor year round. Sun-dried tomatoes can be purchased dried or oil-packed.
Also you can use tuna

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VIDEO: Chicken Quesadillas

These quick and easy chicken quesadillas are the perfect, last-minute family dinner!


  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste


  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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Rigatoni with Chicken and Sun-Dried Tomatoes Tortilla Pie