The key to great food is using fresh ingredients. Fresh herbs add a depth of flavor to any recipe, including this Rigatoni with Italian Herb Grilled Chicken. I always try to use imported Italian pasta. It is so much better than most of the pasta found in the USA.
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- 2 tablespoon extra-virgin olive oil
- 1 cup sweet onion, chopped
- 2 garlic cloves, minced
- 1 cup red wine
- 1 (12 ounce) can fire roasted diced tomatoes
- 1 jar prepared pasta sauce
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Grated Parmesan cheese
- Fresh rosemary
- In deep pot sauté olive oil, onion, and garlic over medium heat.
- Cook until the onion is translucent 2-3 minutes.
- Add wine, tomatoes, and pasta sauce.
- Season with basil, oregano, rosemary, red chile flakes, salt, and pepper.
- Simmer uncovered for 15 minutes. This allows the wine to cook off.
- Meantime cook pasta according to package directions.
- Drain cooked pasta, saving 1/4 - 1/2 cup of pasta water to add to serving dish.
- Pour pasta into serving dish, add sauce and pasta water.
- Gently toss.
- Garnish with Italian Herb Grilled Chicken, fresh rosemary, and parmesan cheese.
I love easy and quick weeknight dinner options. You will love, love, love this Rigatoni with Italian Herb Grilled Chicken.
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Italian Chicken on the Grill – 4 large breast feed about 8. For my family of four that usually means leftovers. I love having leftovers, especially grilled chicken. It is great on a salad and that in itself makes another meal. The chicken also freezes well.
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This recipe for Italian Herb Chicken on the Grill is amazing.
For this recipe CLICK HERE “Italian Herb Grilled Chicken Recipe
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Poppies are one of my favorite flowers. They are just so beautiful. This year I harvested seeds from about 8 varieties of poppy flowers. They grow best when planted early in the spring around Valentine’s day. I recommend using top soil because the seeds are so small they can easily blow away.
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Poppy Seeds – I recommend harvesting the seed pods early. By early I mean now. It is okay if they are still green. Simply place them in a brown paper bag. Paper is important because it allows the seeds to dry thoroughly. Do not store them in plastic, this will cause mold to grow and you will lose the seeds to mold growth. Picking them early ensures seeds for next year, this will also prevent the poppy seeds from blowing away. The seeds are so tiny they literally blow away and often spread to places you don’t want them to grow.
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A hollyhock flower assortment from my flower gardens. The thing that is crazy is that they change color every year . . . it is a surprise to see what color they will be each year. The flowers produce tons and tons of seeds. The bees love these flowers.
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Hollyhock seeds. One plant produces hundreds of seeds. The birds love to eat them. I harvest them once the flowers stop producing. Because of our long growing season they will bloom twice in New Mexico. I trim them tack to the ground around July first and by mid August they are blooming again.
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“Flavor of the Southwest” by Cecelia Dardanes is now available . The book is filled with 320 pages of beautiful southwestern recipes. Easy to follow instructions and pictures for each and every recipes. There is a chile section that describes the different types of chile peppers and how to cook with them. The book continue to get rave reviews.
Purchase your copy here “FLAVOR OF THE SOUTHWEST”
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[…] Chicken. I garnished it with more fresh rosemary. It was DELICIOUS! for this recipe click here Rigatoni with Italian Herb Grilled Chicken | CeceliasGoodStuff.com | Good Food for Good […]