Rigatoni with Chicken and Veggies
What Started it all:
carrots, celery, broccoli, onion, rigatoni, chicken
This hearty dish combines the flavors of tender chicken and fresh vegetables with rigatoni pasta. It’s a simple yet satisfying meal that serves four people. Now, let’s get cooking, and remember: no half-arsed efforts in my kitchen!
Ingredients
- 300g rigatoni pasta
- 2 chicken breasts, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 head of broccoli, cut into florets
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside. Don’t overcook it, or you’ll ruin the whole bloody dish!
- Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken breasts, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Don’t just toss it in and forget about it; keep an eye on it!
- Add the Veggies: Toss in the chopped onion, garlic, carrots, and celery. Sauté for another 5 minutes until the veggies start to soften. Then, add the broccoli florets and cook for an additional 3-4 minutes. You want them vibrant, not mushy!
- Combine Everything: Add the cooked rigatoni to the skillet with the chicken and veggies. Stir everything together and let it cook for another couple of minutes. If it’s too dry, add a splash of pasta water.
- Final Touches: Taste and adjust seasoning with more salt and pepper if needed. Sprinkle with grated Parmesan cheese and chopped parsley before serving.
Serve this dish hot and watch everyone devour it like it’s the best thing they’ve ever tasted. Cooking isn’t just about following recipes; it’s about passion and precision. So, get in that kitchen and show those ingredients who’s boss! Enjoy your meal!