YOUR SOLIN GENERATED RECIPE
Creamy Sun-Dried Tomato Vodka Rigatoni
Enjoy a modern twist on Italian comfort food with this creamy, tangy sun-dried tomato vodka rigatoni, featuring tender chicken pieces perfectly balanced with al dente rigatoni. The sauce is enriched with a splash of vodka and a light creaminess from low-fat milk, creating a vibrant, satisfying dish that hits all the right notes in texture and flavor.
INGREDIENTS
2 oz Rigatoni Pasta (dry)
3 oz diced Chicken Breast (cooked)
1/4 cup rehydrated Sun-Dried Tomatoes (no oil)
1 oz Vodka
1/4 cup Low-Fat Milk (1%)
2 cloves Garlic, minced
1/2 medium Red Onion, diced
2 tbsp Fresh Basil, chopped
Salt and Black Pepper to taste
PREPARATION
Begin by bringing a pot of salted water to a boil and cooking the rigatoni according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.
In a large skillet over medium heat, add a small amount of olive oil (optional if available) and sauté the diced red onion and minced garlic until softened and fragrant.
Add the diced, pre-cooked chicken breast to the skillet and warm through. Pour in the vodka and allow it to simmer for about 1-2 minutes, letting the alcohol evaporate.
Stir in the rehydrated sun-dried tomatoes and mix well with the chicken and aromatics.
Lower the heat and gently stir in the low-fat milk to create a light, creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency.
Toss the cooked rigatoni into the skillet, ensuring it is evenly coated with the sauce and ingredients.
Season with salt and black pepper to taste, then remove from heat and fold in the fresh basil.
Serve hot and enjoy your creamy, flavorful sun-dried tomato vodka rigatoni.