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1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon ground red pepper
2 tablespoons paprika
5 tablespoons olive oil, divided
1 tablespoon chopped garlic
1/4 cup chopped green onion
1/4 cup chicken stock
1 1/2 cups heavy cream
1/2 cup grated Parmesan cheese
4 cups dry rigatoni pasta, cooked and drained well
2 (6-ounce) butterflied boneless, skinless chicken breasts, cut in half and pounded to 1/4-inch thickness
1/4 cup finely diced red and yellow bell pepper
4 sprigs cilantro

In a small bowl, combine salt, thyme, ground red pepper and paprika. Set aside.

Heat 2 tablespoons olive oil in saucepan over medium heat. Add garlic and brown lightly. Add half the dry seasoning mixture, the green onion and chicken stock. Reduce by half (about 2 minutes). Stir in cream and let sauce come to a boil. When it boils, whisk in Parmesan cheese. Reduce heat and let simmer on low to reduce about 2 to 3 minutes. Add cooked rigatoni and toss
to completely coat pasta with sauce.

Brush tops of chicken breasts with 1 tablespoon olive oil. Gently pat with
remaining dry seasoning mix.

Place 2 tablespoons olive oil in saute pan over medium heat. When oil is hot, place chicken in pan, seasoned side down, and cook 2 minutes. Turn and cook 2 minutes more. Remove to a cutting board and slice.

Divide rigatoni among pasta bowls. Place chicken strips evenly across each.
Garnish with diced red and yellow bell peppers and a sprig of cilantro.

Notes: Serve this dish with a warmed French sourdough breadstick to be sure
to get all the sauce.

Serves 4