Nutrition info - Recipes

Italian Veggie Rigatoni with Chicken

Garlic, sundried tomatoes, sauted mushrooms and artichoke hearts with chicken and rigatoni pasta come together in this fusion of flavor. To save time, prep all of the ingredients before cooking time.

Italian Veggie Rigatoni with Chicken


For 2 people

  • 2 cloves garlic, sliced
  • 3 tablespoon(s) extra virgin olive oil
  • 1/3 tablespoon(s) sun-dried tomatoes, chopped
  • 1/4 cup(s) mushrooms, sauted
  • 6 artichoke heart quarters
  • 6 kalamata olives, pitted
  • 1 chicken breast, grilled and sliced
  • 4 ounce(s) penne pasta (3 to 4 oz. dry weight), cooked
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste
  • 1 tablespoon(s) Parmesan cheese, grated


Saut garlic in olive oil for about 1 minute. Add sun-dried tomatoes, mushrooms, and artichoke hearts, grilled and sliced chicken and cooked rigatoni pasta. Saut to heat through and season with salt and pepper. Serve with freshly grated cheese.
Ready in 35 min

Nutrition facts

  • Kcal: 663.09 kcal
  • Fibers (g): 22.94g
  • Sodium (mg): 556.52mg
  • Carbs: 87.6g
  • Fat: 28.01g
  • Saturated fat (g): 5.23g
  • Proteins: 27.39g