Recipe by BERTPEREZ
"This is a very easy chicken and pasta dish that will have your family raving."
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skinless, boneless chicken breast halves
Italian salad dressing
1 (16 ounce) package
uncooked rigatoni pasta
1 (28 ounce) can
diced tomatoes with Italian herbs
crushed red pepper flakes
grated Parmesan cheese
Fabulous, but I did make it a little differently. I marinated the diced chicken pieces in light Italian dressing for the day and cooked them in a little olive oil instead of butter. The main change, though, was using a 28 oz jar of pasta sauce and a 14 oz can of diced tomatoes. Served the chicken on top of the pasta and it was awesome. Thanks for the post!
i found this recipe really bland. that could be because the tomatoes i got were not italian herbed they were just plain. the chicken pieces are awesome, the italian dressing marinade really made it moist and tender! that would probably be where my 3 star rating came from.
Totally loved this one. My daughter took it to school and they thought that it came from a restaurant - it was so tasty. I use a little less butter and only enough salad dressing to coat the bite sized pieced of chicken.
Very easy and delicious. I added fresh spinach to the boiling water for the last minute the pasta was cooking. I will make this again.
This was very good and very quick. I did make one slight change: I cut up the chicken before I marinated it in the dressing. This allowed more chicken to be in contact with the marinade for more flavor. I served this with crusty Italian bread for a satisfying dinner.
We loved it! I ended up not completely draining the chicken. I also added a jar of mushrooms and the diced tomatoes to the chicken. After I drained the noodles, I tossed about a tblsp of fresh italian dressing before adding chicken mixture.
Don't know why I never thought of marinating the chicken in Italian dressing before! The tomatoes made a good sauce once I let them cook for a bit. I threw in some green beans as well. It was eaten quickly and with enthusiasm.
Came out very tasty. I substituted Red Hot for the red pepper flakes. The sauce didn't come out thick enough - I recommend using 1 14 oz of the diced tomatoes and 1 14 oz of tomato sauce and heating them up first.
* Percent Daily Values are based on a 2,000 calorie diet.
Rigatoni with Italian Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 256
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