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
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.