Grilled chicken rigatoni peperonata

After a week and weekend full of turkey, stuffing, leftovers, and comfort foods galore, this dish is a welcome change. It is zesty and alive, with salty/spicy/tangy flavors that are guaranteed to please. We don’t like our food TOO spicy, so I cut back a little from the original. This dish still has a very nice kick, and was easy to make right after work.

Grilled chicken rigatoni peperonata (inspired by ComfortofCooking blog.)

1/4 cup pine nuts

12 ounce rigatoni (3/4 box)

1/4 cup olive oil

2 bell peppers (preferably red and yellow), cut into 1/2″ pieces

2 tablespoons chopped capers

2 tablespoons red wine vinegar

1/8 teaspoon crushed red pepper

kosher salt

1 grilled chicken breast, cut into bite-sized pieces

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh basil

grated soy parmesan, to taste

Heat oven to 400 degrees F. Spread pine nuts on a rimmed baking sheet and toast, tossing occasionally, until golden brown, 3 – 4 minutes. Cook the pasta according to the package directions.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the bell peppers and cook, stirring occasionally, until tender, 5 – 6 minutes. Add the capers, vinegar, crushed red pepper, 1/4 teaspoon salt, and the chicken. Stir until heated through, 1 – 2 minutes.

Add the pasta and pine nuts to the skillet and cook, tossing, for 1 minute. Add parsley, basil, and soy parmesan. Makes 4 servings.

 

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