When I got my Pampered Chef Deep Covered Baker, I also got a few recipes to try out…and this is one of them. I made a few slight modifications…mainly, I used tomatoes from the garden and added in some chopped mini-onions from the garden as well.
About 2/3 cup chopped onion (from the garden)
4 garlic cloves, chopped ($.10)
6-8 small tomatoes (from the garden)
2 chicken breasts, diced ($2.11)
3 cups of rigatoni pasta ($.40) I used less than a box of my $.50 Barilla pasta from the past 2 weeks!
2 1/2 cups homemade chicken broth (free!)
Handful fresh basil and parsley (from the garden)
Salt and pepper
Parmesan cheese to garnish ($.25)
1 bag Ruby Red salad mix ($.59) Marked down…more on my salad ordeal…err, deal tomorrow!
2 tomatoes (from the garden)
Italian dressing ($.05) Bought today with sale, store promo and coupon! Details tomorrow!
Note: Original Recipe called for penne pasta and pre-grilled diced chicken pieces.
1. Spray deep covered baker with cooking spray. Place chopped onion, garlic and tomatoes into base of cooker. Cover and microwave for 5 minutes.
2. Add uncooked diced chicken breast, pasta, chicken broth, parsley, basil, plus salt and pepper. Mix together.
3. Cover and microwave for 10 minutes. Stir through. Microwave another 6-8 minutes, or until chicken is cooked through and liquid has absorbed. (Note: when opening the lid, open away from you, as the steam rises quickly and is HOT!) Sprinkle with parmesan cheese, optional. Omit if dairy-free!
4. Prepare salad.
5. Serve Chicken Rigatoni al Fresco with Parmesan Cheese and Side Salad.
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