Recipe by Barilla
"Cooked pasta is tossed with chunks of browned chicken in garlic tomato sauce with rosemary and lemon zest and topped with grated cheese."
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extra-virgin olive oil
boneless, skinless chicken thighs, diced
Salt and black pepper to taste
1 (24 ounce) jar
Barilla® Roasted Garlic Sauce
1 (16 ounce) box
Barilla® Mezzi Rigatoni
grated Parmigiano cheese
Made this for guests tonight, and they all had seconds (some thirds). It makes quite a bit!!! Things I did differently: I breaded the chicken pieces with a mixture of 1 c flour, 1/2 t garlic powder, 1/2 t salt, 1/2 t cayenne pepper. Then sautéed the same. Removed the chicken and used the 1 c water to deglaze the pan. Added the rosemary and lemon zest to the water. Reduced it a little. Added the chicken and sauce back in, and followed remaining directions. Pretty delicious!
The sauce itself was bland. The lemon was the only flavor we caught.
I will start off saying we all enjoyed this dish. I did make a few mods, though, due to convenience and preference. We had dried rosemary on hand and like Blender Woman, I've never cooked with fresh rosemary or sprigs of any kind. I wanted to avoid the bits stuck in our teeth. I used boneless, skinless chicken breasts as I'm the only person in our household that eats chicken thighs, not to mention how much more work that would be. I had lemon juice on hand and much prefer its flavor to zest so I used that in its place. Our store only had regular rigatoni so that's what I used for the pasta part. Quite a few changes but I believe it still had the same base flavors. I really liked the zing the lemon gave the sauce!
I was really surprised at how much we liked this. I never buy jarred sauces, since I like to make my own, however the simple addition of rosemary and lemon really transformed this whole dish. It tasted homemade! To make the chicken easier to chop, sauté the chicken thighs whole, then chop when cooked. Also chop up the rosemary. A great recipe to have on hand for busy week nights.
We thought this was pretty good. I really like the hint of lemon. I did use chicken breasts since that is what I had. I sauteed the chicken with garlic, and onion. Also added extra seasoning to the sauce. Quick and easy.
My family enjoyed this recipe. The directions are a little basic. Olive oil is listed in ingredients and 2 tablespoons is way too much for sauteing the chicken. I used boneless skinless chicken thighs. I finely chopped the rosemary and my family decided 1 sprig was not enough. Next time I will use 2. It was quick and easy to make.
I can't say I have made or tasted anything like this. I really liked the undertone of the lemon. I bought a mini microplane grater and finally got the chance to it. One downside is I have never cooked with chicken thighs, where they had to be cubed before cooking. Oh my, did I find that time consuming. I would highly suggest a cut up version, of them, or have a really sharp knife or pair of scissors handy. I bought fresh rosemary, and have never used it before. I found that some of them can kind of get lodged in the teeth that size. I suggest maybe chopping them, if just a bit. I would have never thought of this unusual combination. I thought it was okay. It could use some additional sauteed vegetables as other than the seasonings the only additional main ingredient is the dark meat chicken.
I really liked this one. I cheated a little and used frozen pre-cooked breaded chicken but it allowed me to go from rolling boil to table in about 15 minutes. Nice flavors, quick meal; what's not to like?
* Percent Daily Values are based on a 2,000 calorie diet.
Mezzi Rigatoni with Chicken Thighs, Rosemary, Lemon Zest and Roasted Garlic Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 146
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