Ingredients
5
5 servings
- •1 (8 ounce) package rigatoni pasta
- •1 tablespoon salt
- •1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
- •1 tablespoon herb-infused olive oil
- •0.25 cup tapioca starch
- •1 teaspoon Italian seasoning
- •0.25 teaspoon salt
- •0.13 teaspoon freshly ground black pepper
- •0.75 cup water
- •0.33 cup sliced fresh mushrooms
- •0.25 cup chopped marinated artichoke hearts
- •2 tablespoons chopped oil-packed sun-dried tomatoes
- •3 cloves minced garlic
- •0.33 cup Chardonnay wine
- •0.25 cup heavy whipping cream
- •2 ounces shredded aged Cheddar cheese
Instructions
- Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and reserve pasta water.
- Meanwhile, combine tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add chicken pieces and toss to coat.
- Heat olive oil in a skillet until it shimmers. Add chicken pieces and cook until browned, about 5 minutes. You might be tempted to add more olive oil or butter, don't do this.
- Pour in reserved pasta water and add mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook about 5 minutes.
- Mix in white wine, cream and Cheddar cheese. Whisk until sauce is slightly thickened. Add rigatoni and toss to combine.
- Add rigatoni and toss to combine. Serve immediately.
Nutritional Facts
Per 5 servings
- Calories: 425
- Carbohydrate: 42g
- Fat: 14g
- Fiber: 2g
- Protein: 31g
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