This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Pesto Pasta with Chicken
Chicken Breasts with Lime Sauce
Chicken with Bouillon
Chicken Breast Cutlets with Artichokes and Capers
Pasta with Chicken Mushroom Cream Sauce
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Finger-Lickin' Chicken Dippers
Lunch Box: Chicken Pops
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Soup Up Your Chicken Soup

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Rotini with Chicken

By: NAKANO®

"Chicken tenders are pan-fried then simmered in a tangy tomato sauce before being served over rotini or bowtie pasta."

Rate/Review | Read Reviews (13)

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

12 ounces uncooked rotini or bowtie pasta
3 teaspoons olive oil
1 pound chicken tenders
1 small yellow onion, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 cup NAKANO® Seasoned Rice Vinegar - Roasted Garlic
1 teaspoon dried basil
1 (14 ounce) can stewed tomatoes
grated Parmesan cheese (optional)
1 pinch fresh-ground black pepper

Directions

In an 8-quart pot, cook rotini according to package directions. Drain and rinse with hot water; keep warm.
Heat olive oil in the same pot used for pasta. Add chicken, onion, garlic and salt. Saute over high heat 4 minutes, stirring frequently.
Add Nakano® Seasoned Rice Vinegar -- Roasted Garlic and basil. Continue to cook on high 2-3 minutes or until most of the vinegar has evaporated.
Stir in stewed tomatoes; heat through. Chicken should be very juicy. Serve over rotini.
If desired, sprinkle with grated Parmesan cheese and fresh-ground black pepper.