A delicious recipe, this vegetarian dish features fresh ingredients from your local farmers market. Serve hot as an entree or refrigerate and serve cold as a side dish.

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Recipe Summary

prep:
25 mins
cook:
44 mins
total:
1 hr 9 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

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  • Heat olive oil in a large pot over medium-high heat. Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes. Squeeze tomatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms. Simmer until flavors combine, about 5 minutes.

  • Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, cinnamon, and salt into the pot. Reduce heat to medium-low; cook until broccoli is tender. Add chicken strips; simmer sauce for 20 minutes.

  • Stir rigatoni into sauce. Mix in Parmesan cheese, mozzarella cheese, and feta cheese.

Cook's Note:

Use penne instead of rigatoni if desired.

Use shaved Parmesan instead of grated if preferred.

Nutrition Facts

870 calories; protein 48.1g 96% DV; carbohydrates 111.2g 36% DV; fat 28.6g 44% DV; cholesterol 39.5mg 13% DV; sodium 1342.4mg 54% DV. Full Nutrition
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