Italian Chicken Over Rigatoni
By Denise Madaj
JUMP TO RECIPE
Difficulty: Easy
Prep time: 10 minutes
Cook time: 1 hour 20 min
Servings: 6 servings
Ingredients
- 1 or 2 bone-In chicken breast, skin on
- 2-28 oz cans of Hunts tomato sauce
- 3 cups of Campbell's tomato juice
- ⅓ cup dry minced garlic
- ½ cup Parmesan cheese, divided
- 1 lb rigatoni
- 1 teaspoon oregano
- ½ teaspoon Italian seasoning
- salt, to taste
Directions
In a large soup pot add in tomato sauce, tomato juice, spices, ¼ cup of parmesan cheese, and chicken. Bring to a rapid boil and cook with the lid on for one hour and the internal temp of the chicken is 165˚, stirring frequently. After one hour, turn off heat and allow the sauce to cool slightly.
After the chicken is done, place it on a plate and shred the chicken from the bone and place back in the sauce.
Add the remaining ¼ cup of parmesan cheese to the sauce.
Cook the rigatoni noodles per the packaged directions. Be sure to rinse the cooked noodles with cold water to stop the noodles from overcooking.
Serve with Texas toast and salad.