I’m a huge pasta fan and love trying out new recipes. I’m always scanning the pasta aisle for a different noodle to try. That’s when I spotted the mezzi rigatoni on the shelf. Mezzi rigatoni is the same as regular rigatoni, but basically the noodle is about half the length. The sides are ridged, making it great for grabbing and holding your sauce.
The pasta that I used is from Barilla but there are other brands out there that carry this specific cut. This recipe originally used penne, which I also love, but I wanted to try something different with it.
As you probably already know, I’m on Pinterest along with the rest of the world. I have a several boards that are specifically for recipes I’d like to try. All of those boards are prefaced with the word “Food”. Several weeks ago I pinned this from My Recipes.
I pretty much stuck to the recipe, but they say to rub the chicken, which is pretty difficult once its been cut up, so I tossed it in a bowl with the spices instead. I also tossed in a little flour as it still seemed a little sticky. The recipe also called for chicken breast tenders. I just used chicken breasts, no sense paying more for someone to slice it up for me! Lastly, I prefer to use dry Vermouth whenever white wine is called for in a recipe. You can use dry white wine if you prefer, or if you want to nix the alcohol all together, chicken broth will work as well.
I really enjoyed this dish! It did need a little sprinkling of salt (or garlic salt if you prefer, that’s what I use) to bring out the flavor. But, that’s a personal preference and you may not need any salt at all.
If you try it, please be sure and let me know what you think!
More Chicken & Pasta Recipes
Spaghetti in Chicken Tomato Sauce with Green Beans
Baked Penne with Chicken, Broccoli & Smoked Gouda
Mostaccioli with Chicken, Peas and Peppers
Chicken and Pasta with Cilantro Pesto – Taste and Tell
Buffalo Chicken Pasta – Created by Diane
Sun Dried Tomato Chicken Orecchiette – Big Bear’s Wife