Creamy Rigatoni

Rhonda Brinkerhoff


My family loves this and we have it for dinner guest as well. The meat is optional.

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★★★★★ 1 vote
15 Min
15 Min


4 large
sweet red and yellow peppers,halved,cored and seeded
1/2 c
of reduced-sodium chicken broth
3 clove
of garlic, chopped
2/3 c
of heavy cream
3/4 tsp
1/4 tsp
black pepper
1 lb
1/3 lb
of small marinated bocconcini or (mozarella cheese)
1/2 c
basil leaves, thinly sliced
3 large
chicken breast or shrimp both optional
1/2 c
sun dried tomatoes


1Heat broiler. Line broiler with foil and spray a nonstick cooking spray on it.
2Place peppers on prepared pan, cut side down Broil for about 10 min.Put in covered bowl till you need it.
3In a large non stick skillet bring broth to a simmer, add garlic simmer 2 min. Stir in cream,salt and pepper, sun dried tomatoes. simmer two more min.
4Meanwhile, cook pasta (very important not to over cook the noodles) Drain and return it to the pot. Add cream mixture and sliced peppers (if using chicken or shrimp) stir it in stir to combine.
5To serve spoon into a large serving bowl and fold inn bocconcini (or mozzerella cheese and basil. I make a ceaser salad and garlic bread with it.