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Nutrition Facts
Serving Size 1 (618g) Recipe makes 4 servings
Calories 454
Calories from Fat 249		(54%)
Amount Per Serving		%DV
	Total Fat 27.7g	42%
	Saturated Fat 5.9g	29%
	Monounsaturated Fat 15.5g
	Polyunsaturated Fat 4.6g
	Trans Fat 0.2g
Cholesterol 92mg		30%
Sodium 1908mg		79%
Potassium 1349mg		38%
Total Carbohydrate 18.9g		6%
	Dietary Fiber 5.0g	19%
	Sugars 11.3g
Protein 35.0g		70%
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Chicken Rigatoni

Recipe #94552 | 2¼ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Trisha W
Jun 28, 2004

Joining Recipezaar has caused me to start going back through old recipes and discovering old favorites that have "gotten lost" through the years. This is an old one that I got from a friend after eating it at her house and enjoying it. Italian food is always enjoyed at my house.

SERVES 4 (change servings and units)

Ingredients

4 chicken breasts
4 tablespoons olive oil
1 (4 ounce) can sliced mushrooms, drained
1 (6 ounce) can tomato paste, plus
1 (6 ounce) can water
1 (8 ounce) can tomato sauce, plus
1 (8 ounce) can water
1 (1 lb) can whole tomato, plus
1 (1 lb) can water
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon pepper
2 teaspoons salt
1/4 teaspoon cinnamon
1 teaspoon rosemary
3 tablespoons dried parsley
1/2 teaspoon garlic powder

Directions

1
Heat oil, brown chicken on each side for about 5 minutes, remove from pan and set aside.
2
In a large pot break up the whole tomatoes, add the onions, tomato sauces, water and mushrooms; bring to a boil, turn down heat and add chicken and spices.
3
Cook uncovered for about 2 hours or until chicken is done and sauce thickens.
4
CROCKPOT- If you prefer, brown the chicken and put everything together into a crockpot to cook, but allow more time for cooking.
5
This is good served with noodles- rigatoni or otherwise.

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Featured Reviews for This Recipe

From: WI Cheesehead

On Jul 20, 2009

I was looking for a crockpot recipe and this was in a crockpot cookbook and didn't realize it was stove top till I printed it. No matter, it was very easy to do. I used more garlic and no cloves. Although onions weren't in the directions, I added a spring onion. This smelled so good cooking and we served it with brown rice. Everyone liked it. Glad I stumbled upon it! I will save the leftover sauce for another dish.

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From: Chef Kate

On May 4, 2005

What a wonderful aroma from this dish! The spice combination was excellent and the resulting sauce of just the right thickness for pasta. I made this using fresh garlic and chopped onion (Onion is in the instructions but missing from the ingredient list)which I sauteed before adding the liquids. Served over fettucini--a very nice meal.

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From: NJstixx

On Feb 5, 2005

Awesome recipe that will be a part of my rotation. I always loved slow cooked pork in homemade tomato sauce, but the chicken was fantastic. The seasoning give the dish an exotic almost indian type of flavor. Nice job Trish!

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