Tuesday, January 22, 2013

Spicy Chicken Rigatoni

This is one of my favorite recipes to make during the workweek. It’s fast, easy, and so yummy I could probably eat it every night of the week if Jason let me. I slightly adapted this recipe from Tastebook.com

Your ingredients:

I hadn’t heard of Panko before I started dating Jason- it’s a Japanese breadcrumb that kicks Shake & Bake’s butt.

I added some red pepper flakes for flavor.

Coat the chicken in just a little bit (hey, wedding diet here) of Philadelphia’s cooking crème (I used roasted garlic) and coat with the seasoned Panko.

Pop chicken into a 425-degree oven for 20-25 minutes.

In the meantime, boil a pot of noodles on the stove in a medium pot.

In a small pot, sauté about half a tablespoon of red pepper flakes (add more/less to your spice preference), one clove of garlic, and a little bit of pepper and sea salt over low heat with olive oil. The recipe calls for about 1/4 cup but I never use more than a tablespoon and it tastes great.

When garlic turns golden (be careful not to burn it), add four cheese rosa sauce and stir well.

I like to add some frozen corn kernels to the sauce for texture.

Once the chicken is fully cooked, broil on high for one-two minutes, again being careful not to let it burn.

Remove everything from heat and serve! 

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