We will be making happy memories with our grandchildren this weekend. So I thought it was the perfect time to share this quick Chicken Rigatoni recipe for leftover chicken. Enjoy and have a great weekend!
This is a make it quick recipe, for making a meal with leftover chicken. You can always substitute fresh veggies for the frozen, ones and cook the chicken fresh.
What You Need
12 oz Rigatoni pasta
2 Tbsp olive oil
9 oz Bag of stir-fry vegetables (from your groceries freezer)
1 ¼ Cups cooked chicken (strips, or pieces)
1 Tbsp chopped garlic
1 Cup chicken broth
1/2 Cup grated Parmesan
1/4 Cup thin strips fresh basil
Large non stick skillet with lid
Let’s Make It! Prepare rigatoni according to package directions. Note*before you drain the pasta in the colander reserve 1 cup cooking water. While the rigatoni is cooking, heat olive oil in skillet over medium high heat and add stir-fry vegetables and chicken strips. Sauté together for about 3 minutes. Add garlic and cook 1-2 minute. Stir in broth. Reduce heat, cover and simmer 3 minutes or until vegetables are tender. Add drained pasta, Parmesan and basil and mix together. If it looks a little dry add some of the reserved pasta water as needed.