This pasta dish layers flavors and can be made in under 30 minutes add a salad and crusty bread and dinner is done
Prep Time
25 mins
Dificult
Medium
Servings
5
Ingredients
Instructions
Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water
stirring occasionally until tender yet firm to the bite
about 10 minutes. Drain and reserve pasta water.
Meanwhile
combine tapioca starch
Italian seasoning
salt
and black pepper in a bowl. Add chicken pieces and toss to coat.
Heat olive oil in a skillet until it shimmers. Add chicken pieces and cook until browned
about 5 minutes. You might be tempted to add more olive oil or butter
don't do this.
Pour in reserved pasta water and add mushrooms
artichoke hearts
sun-dried tomatoes
and garlic. Cook about 5 minutes.
Mix in white wine
cream and Cheddar cheese. Whisk until sauce is slightly thickened. Add rigatoni and toss to combine.
Add rigatoni and toss to combine. Serve immediately.
Cook’s Note
You can use the oil from either the artichoke hearts
sun dried tomatoes or both instead of the herb-infused olive oil.You can substitute flour for tapioca starch but I just like the silky texture the tapioca starch gives.I used cave-aged Cheddar cheese for this recipe that I buy at a specialty store
but you can use Cabot extra sharp Cheddar cheese instead.
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