Creole Chicken Rigatoni
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
Total Time: 40 mins
Servings: 4
INGREDIENTS
2 chicken breast, cubed
8oz rigatoni pasta
1 cup heavy cream
1 cup parmesan cheese, shredded
1 cup broccoli slaw
1/4 cup chicken broth
2 Tbsp olive oil, divided
2 Tbsp butter
2 Tbsp Creole seasoning
2 Tbsp salt, for pasta water
2 tsp garlic, minced
1/2 tsp Frank's Red Hot sauce
PREPARATION
1) Cut chicken into cubes and place in a mixing bowl. Add 1 Tbsp olive oil and Creole. Combine until well coated. Set aside.
2) Heat large skillet or dutch oven to med-hi. In 2 or 3 batches, add chicken to pan. Sear 3-4 minutes, turning frequently, until nicely browned. Remove from pan and set aside. Chicken will be slightly undone.
3) In a large pot, boil 5 cups water. Add salt. Pour in rigatoni and cook for 8-9 mins.
5) In same skillet chicken was seared in, on med-hi, add remaining olive oil, broccoli slaw, and garlic. Stir and cook for 6-8 minutes.
6) Add broth and chicken. Scrape off the cooked bits from bottom of the pan.
7) Add butter and heavy cream, Frank's Red Hot, and 1/2 cup of parmesan. Stir. Heat to a slight boil then reduce to simmer.
8) Using a slotted spoon, scoop pasta and place into sauce. Cook for 4-5 mins until sauce thickens and chicken is cooked through.
9) Turn off heat. Stir in remaining parmesan. Serve immediately and enjoy.
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