Chicken Zucchini Rigati

This hearty pasta dish is one of my third son’s favorites…I love how easy it is to make and how much flavor it has! Great for a weeknight meal when time is limited due to busy schedules…

Chicken Zucchini Rigati
1 lb Rigatoni
extra virgin olive oil
1 small yellow onion, diced
3 small zucchini, sliced lengthwise then half-discs
3 large garlic cloves, sliced
salt, oregano, Italian seasoning
2 boneless skinless chicken breasts, cut into bite-sized pieces
24 oz vodka sauce
fresh Parmesan
fresh basil

Cook the Rigatoni as package directs; drain – reserving 1 cup pasta water. In a large deep skillet, sauté onion, zucchini, garlic and chicken in a little extra virgin olive oil for 5 minutes; season with one teaspoon each salt, oregano & Italian seasoning. Put a lid on the skillet; lower the heat and simmer 10 minutes. Add the vodka sauce. Note: if using store-brand vodka sauce add the reserved pasta water to the skillet. Simmer 5-10 minutes to blend flavors. Combine the cooked rigatoni and sauce. Plate and serve; garnishing with the fresh Parmesan and basil. Enjoy!



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