Rigatoni with Chicken

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 434.2
  • Total Fat: 14.8 g
  • Cholesterol: 28.6 mg
  • Sodium: 318.4 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 7.5 g
  • Protein: 22.3 g

View full nutritional breakdown of Rigatoni with Chicken calories by ingredient

Number of Servings: 6


    2 medium Leeks
    1/2 cup Sun Dried Tomatoes
    2 Tbsp Olive Oil
    3 cloves Garlic
    8 oz Chicken Breast, 1 inch cubes
    1 cup Artichoke Hearts
    1 tsp Oregano, dried
    3/4 cup Dry White Wine,
    1/3 cup Pine Nuts
    1/2 cup Fresh Shredded Parmesean Cheese


Wash leeks by soaking them in cold water and then running cold water over them to remove dirt and grit. Slice leeks into 1/2 inch pieces, using all the white part and about 2 inches of the light green part. Soak sun dried tomatoes in water for 15 minutes. Cook rigatoni. Drain and set aside.
Remove tomatoes from soaking water, reserving liqued, and slice into strips, about 4 strips per half tomatoe.
Heat oil in non stick skillet. Saute leeks for 5 minutes. Add garlic and saute 1 minute more. Remove from skillet. Place chicken in skillet and cook 10 minutes, or until cooked. Return leeks, garlic, tomatoes, soaking water, artichokes and oregano. Cook stirring occasionally for 5 minutes.
Pour in wine and simmer 5 minutes more. Add pine nuts and stir. Add rigatoni and stir to combine all ingredients. Sprinkle with parsley, and top with parmesean cheese if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user LISTENERNFL.