Grilled Chicken Rigatoni
- 24 each Chef's Line® All Natural* Fire Grilled Chicken Breast Raised without Antibiotics
- 6 pounds Rigatoni
- 1 gallon Marinara sauce
- 1 cup Burgundy Cooking Wine
- 2 cups Parmesan cheese
- 2 tablespoons Tuscan Italian seasoning
Simmer sauce with burgundy cooking wine. Season to taste with Tuscan Italian seasonings, allow to reduce and become thick.
Reheat chicken breast in shallow pan with water and a dash of Tuscan Italian Seasoning. Slice and reserve chicken to top cooked pasta rigatoni.
Prepare rigatoni in salted water, al dente; do not rinse pasta with water. Assemble order with 2 cups cooked rigatoni pasta tossed in 8 ounces of marinara sauce topped with seasoned warm 6 ounces sliced Fire Grilled Chicken Breast, 1 tablespoon Shred Parmesan cheese and a sprig of Italian flat-leaf parsley to garnish.
Yield: 24, 10 ounce serving.
*Minimally processed, no artificial ingredients.