Rotini with Chicken Recipe - Allrecipes.com
Rotini with Chicken Recipe
  • READY IN 20 mins

Rotini with Chicken

Recipe by  

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

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Original recipe makes 4 servings Change Servings
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  • READY IN

    20 mins

Directions

  1. In an 8-quart pot, cook rotini according to package directions. Drain and rinse with hot water; keep warm.
  2. Heat olive oil in the same pot used for pasta. Add chicken, onion, garlic and salt. Saute over high heat 4 minutes, stirring frequently.
  3. 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.
  4. Stir in stewed tomatoes; heat through. Chicken should be very juicy. Serve over rotini.
  5. If desired, sprinkle with grated Parmesan cheese and fresh-ground black pepper.
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Reviews More Reviews

Most Helpful Positive Review
May 23, 2006

This was a wonderful, light dish. I had to make a few changes. I couldn't find the roasted garlic rice vinegar, so I used their seasoned rice vinegar instead. I had some chicken breasts in the refrigerator that I needed to use and cut them into strips. Instead of serving on top of pasta, I mixed my bow tie pasta into the chicken mixture and served with shredded parm. cheese. Will make again.

 
Most Helpful Critical Review
May 23, 2006

This recipe sounded interesting. Had I known the "seasoned rice vinegar-roasted garlic" was sweetened, I wouldn't have tried it. The stewed tomatoes also have sugar. I don't like "sweet" entrees. I did add mushrooms w/chicken, onions & garlic, & some dry white wine to the tomatoes. I might try this again with regular rice vinegar and regular diced tomatoes.

 

19 Ratings

Jun 07, 2006

Very fast and very good! Like others, I made a few substitutions due to limited cupboard inventory. I used diced tomatoes, made my own chicken tenders by slicing chicken breast, plain Nakano Rice Vinegar instead of Roasted Garlic. It turned out great! The chicken looked a little "pale" at first, but after adding the rice vinegar and keeping it on very high heat, (probably several minutes longer then suggested) it acquired a very appetizing browned color. Will definitely make again. (would also be good with sliced zucchini added with the onions, for those trying to slip undetected vegetables to their family).

 
May 23, 2006

This recipe is great however, I added a medium onion instead of the small one. I also eyed the basil and salt measure. The only thing I would do different next time is probably double up the sauce so there is more to serve with the pasta. My kids also loved it just make sure to cut up the tomatoes some so the picky ones don't see them.

 
May 24, 2006

I made this recipe tonight after I received it on "The recipe of the day" It was Delish!!! However I didn't have any Stewed tomatoes on hand, so I used a can of minced tomatoes and green chiles. It gave it a spicy kick, and everyone loved it! Also, I added a little bit more Garlic & Salt, because of my taste preference. MMMMMmmm.

 
May 25, 2006

This simple recipe makes a fantastic dish! I loved it!

 
May 24, 2006

I found it to be rather dry and bland. There was little "sauce" left after cooking over high heat. In addition, the large pieces of stewed tomatoes seemed out of balance with the size of pasta and chicken fingers. Perhaps diced tomatoes would work better. However, I doubt if I will make this recipe again.

 
May 31, 2006

We loved this recipe. My husband is very hard to please and does not like anything new. He had two platefulls.

 

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Nutrition

  • Calories
  • 523 kcal
  • 26%
  • Carbohydrates
  • 74.7 g
  • 24%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 39 g
  • 78%
  • Sodium
  • 922 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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