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Chicken vegetable rigatoni
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12oz | uncooked rigatoni |
1 1/2 cups | diagonally sliced sugar snap peas |
18oz | chicken |
1 tsp | black pepper |
3/4 tsp | kosher salt |
1/4 cup | olive oil |
2 tbsp | sliced garlic |
2 | oregano sprigs |
2 thyme springs | |
1/2 cup | unsalted chicken stock |
3/4 cup | Parmesan reggiano cheese |
2 cups | cherry tomato halves |
1/4 cup | basil |
1 tsp | oregano |
1 tsp | thyme |
1. Boil rigatoni, w/ peas last 2 min. Reserve 1 1/2 cup cooking liquid.
2. Pan cook chicken w/ 1/2 tsp pepper and 1/4 tsp salt. Cut chicken into 1" pieces. Cook oil, garlic, oregano, and thyme for 4 min. Add reserved 1 1/2 cups reserved liquid, 1/4 tsp pepper, 1/2 tsp salt. Boil 10 min. Discard sprigs.
3. Stir in 2 oz of cheese, pasta mixture, chicken, 1 oz of cheese, tomatoes. Sprinkle remaining pepper, basil, oregano, and thyme.
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