Rustic Baked Rigatoni - KitchenAid KPEXTA Instructions And Recipes Manual

Rustic Baked Rigatoni
1 tablespoon (15 ml)
olive oil
2 boneless skinless
chicken breasts, sliced
into V4-inch C 65 cm)
pieces
2 Italian sausage links,
sliced diagonally into
V4-inch C65 cm)
pieces
1 smafl onion, sliced
1 small green pepper,
seeded and sliced
2 large cloves garlic,
minced
1 teaspoon (5 ml)
chopped fresh
rosemary
V,, teaspoon (.5 m/)
cayenne pepper
1 can (14.5 ounces
[428 ml]) petite diced
tomatoes with juice
3/4 cup (175 ml) half and
half
V2 recipe basic egg
noodle pasta
extruded into
short-cut rigatoni,
cooked and drained
(see page 10 for
recipe)
72 cup (120 ml)
shredded Mozzarella
cheese
V4 cup (60 ml) grated
Romano cheese
Heat oil in large skillet over medium heat. Add chicken
and sausage links and cook, stirring occasionally, for 5 to
6 minutes. Add onion, green pepper, and garlic. Continue
cooking and stirring until meat is completely cooked
through and vegetables are tender, about 6 to 7 minutes.
Add rosemary, cayenne pepper, and tomatoes. Stir well to
combine and bring mixture to a simmer. Stir in half and
half and remove mixture from heat. Add cooked pasta
and stir well to combine. Transfer mixture to a greased
21/2-quart (2.3 L) baking dish. Sprinkle with mozzarella
and Romano cheeses. Bake at 350°F (180°C) for 15 to
20 minutes, or until heated through. Serve immediately.
Yield: 8 servings.
Per Serving: About 369 cal, 24 g pro, 15 g carb, 24 g fat,
94 mg chol, 587 mg sod.
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