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62Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 chicken breasts boneless (skinless)
- 1 cup Italian dressing
- 2 Roma tomatoes (diced)
- 1 tsp. olive oil
- 4 oz. rigatoni pasta (dry 2 cups uncooked)
- 2 Tbsp. olive oil
- 2 Tbsp. flour
- 1 tsp. minced garlic
- 1/4 tsp. chili flakes (red pepper)
- 1 1/2 cups broccoli florets
- 1/2 cup chicken broth
- 2 Tbsp. butter
- 1 tsp. minced garlic
- 1/2 cup Parmesan cheese (grated)
- 1 wedge lemon
- 1 Tbsp. breadcrumbs
- 1/4 tsp. basil
- 1/4 tsp. oregano
- 1/4 tsp. garlic salt
- 2 chicken breasts
- 1 cup Italian dressing
- 400 pasta (and fill, pot with salted water and turn on high to boil on stove top.)
- 1 tsp. olive oil
- 2 Roma tomatoes
- 1 tsp. olive oil
- tomatoes (Roast, in oven for 15 minutes. Once done – remove from oven and set aside., We're done with the oven!)
- 1 drop rigatoni
- 10 min
- 4 oz. rigatoni pasta
- 2 Tbsp. olive oil (in non-stick skillet over medium-high heat)
- 2 Tbsp. olive oil
- chicken (Remove, from marinade and dice into 1" cubes)
- flour
- chicken
- 2 Tbsp. flour
- 2 min
- 3 min (more)
- 1 tsp. minced garlic
- 1/4 tsp. chili flakes
- broccoli (into the pan and toss until combined)
- 1 1/2 cups broccoli florets
- garlic
- butter
- chicken broth
- 1 tsp. minced garlic
- 1/2 cup chicken broth
- 2 Tbsp. butter
- chicken
- grated Parmesan
- 1/2 cup Parmesan cheese
- 1/2 roasted tomatoes (into the pan and GENTLY toss)
- oregano
- garlic salt
- breadcrumbs
- basil
- 1 Tbsp. breadcrumbs
- 1/4 tsp. garlic salt
- 1/4 tsp. oregano
- 1 tsp. pasta
- tomatoes
- breadcrumbs
- 1 wedge lemon
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