If anyone really knows how to taste food, it’s Italians. Italian cuisine is deservedly popular everywhere. The basis of many dishes in this country are various pasta, famous for its quality. One of varieties – rigatoni, short pasta 4 cm long and with a diameter of 6-7 mm. Ease of preparation and space for imagination with filling dishes. The chicken chosen in this embodiment is excellent balances the taste of rigatoni with tomato sauce, taking it to the sunny Italy. Nutritional Information per serving: (6-8 total) Calories 466, total fats 8 g., saturated fats g., proteins 30 g., carbohydrates 67 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1 hour. ten min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pack of rigatoni
- 8 chicken thighs without skin and bones, cut into small pieces
- 3 cloves of garlic, chop finely
- 1 medium onion, chop
- 1 tbsp. chicken broth
- 2 cans (420 g each) mashed tomatoes
- Whisper of sugar
- Grated Parmesan, for sprinkling
Recipes with similar ingredients: rigatoni paste, chicken thighs, tomatoes
Recipe preparation:
- In a saucepan, bring to a boil slightly salted water and pour rigatoni. Cook to al dente.
- Pour olive oil into a well-heated large pan. Rotate the pan until the oil completely covers it. surface, add half the chopped chicken meat and evenly distribute it.
- Do not start mixing meat immediately, as it turned out beautiful and crispy. After 1-2 minutes shoulder blade turn the chicken over and wait until it podzolotil, on the other side. Put on a plate. Repeat with the remaining half chicken thighs.
- If necessary, add approximately Art. a spoon of olive oil, or so, in a heated skillet, add garlic and chopped onions and mix. Now add the chicken stock and stir with a whisk to degass the bottom pans. Cook until half of the liquid has evaporated. Add the mashed tomatoes and mix. Salt, pepper over taste and add a pinch of sugar. Reduce the fire and leave stew for 15 minutes.
- Combine the chicken with the tomato-onion mixture and continue to stew another 15 minutes Finish the basil and finely chop before cooking. add it to the sauce, mix. Put the pasta on the dish and pour the sauce. Sprinkle grated Parmesan on top.
