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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm. | 2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the pan, and keep warm. Stir the onion, garlic, and cubanelle peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, then stir in the heavy cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rigatoni pasta	1	package		-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
chicken breast	1 1/2	1/2	skinless boneless cut	1170.2697	0.0	141.8612	62.93600000000001
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
onion	1		diced	64.0	14.944	1.76	0.16
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
cubanelle pepper	2		seeded sliced	-	-	-	-
red pepper	3		roasted drained chopped	3.75	0.8259	0.1753	0.0412
cherry pepper	2		seeded minced	-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.