KitchenAid W10236413B manual Rustic Baked Rigatoni

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Rustic Baked Rigatoni

ENGLISH

1tbs (15 mL) olive oil

2boneless skinless chicken breasts, sliced into ¼" (0.65 cm) pieces

2Italian sausage links, sliced diagonally into ¼" (0.65 cm) pieces

1 small onion, sliced

1small green pepper, seeded and sliced

2large cloves garlic, minced

1tsp (5 mL) chopped fresh rosemary

1/8 tsp (0.5 mL) cayenne pepper

1can (14.5 oz

[428 mL]) petite diced tomatoes with juice

¾cup (175 mL) half and half

½recipe basic egg noodle pasta extruded into short-cut rigatoni, cooked and drained

½cup (120 mL) shredded Mozzarella cheese

¼cup (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 2½ -qt (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 protein, 15 g carb, 24 g fat, 94 mg cholesterol, 587 mg sodium.

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