Rigatoni with Chicken and Sun-Dried Tomatoes
By Scoro_5300
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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
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cook pasta according to package directions; drain.
2
Meanwhile, grate cheese using Pat tomatoes dry using paper towels. Slice tomatoes and chop parsley ; set aside.
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.
4
serve, divide pasta among serving plates. Sprinkle with remaining parsley and cheese
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