Chicken Rigatoni Spaghedo

 We have a big family dinner every week at my in-laws and whenever we do an Italian night, I always mix the spaghetti and Alfredo sauces together.  When I came across this recipe, it was an instant hit because it does exactly that.  You make a mock spaghetti sauce and add all the ingredients used for Alfredo and voila- you get what we call "spaghedo".  

RECIPE

2 C. chopped chicken breast

1 TBL Olive oil

1 TBL butter

1/2 C. chopped onion, (chop it fairly small)

1/4 tsp crushed red pepper

1 (heaping) tsp of minced garlic

28 oz can Italian stewed tomatoes (pureed)

3 C. water

1 chicken bouillon cube

2 tsp Kosher salt

3 1/2 C. Rigatoni noodles (uncooked)

 1/2 C. heavy whipping cream

1/2 C. Parmesan cheese

1/2 tsp pepper

1/4 C. fresh chopped basil
 1 1/2 C. Mozzarella cheese

*Heat 1 TBL oil in a large skillet.  Add the chicken and saute just until browned (You don't want it cooked all the way thru).  Remove to a plate, cover with foil and set aside.  Add the butter to the skillet and caramelize the onion over medium heat.  Add the crushed red pepper and garlic and saute for 30 seconds.  Add the pureed tomatoes, water, bouillon, salt and noodles.  Bring to a boil then cover and simmer for 12-15 minutes- until the pasta is cooked (make sure you stir the noodles around 2-3 times while it's boiling).   Add the cream, Parmesan cheese, pepper and basil; mix well then add the chicken back in.  Simmer for a few minutes so everything can blend together, then pour into a 9X13 dish.  Top with mozzarella cheese and bake at 350 for 20 minutes.  Turn the oven to broil and let it broil for 1-2 minutes (turn a timer on or stay by the oven til it's done-don't burn it!)  Remove from the oven and let it rest for 5 minutes before eating.

Tips:

• I'm not a huge fan of Italian Sausage, but you can try that instead of the chicken (you might not need oil to cook it in); use 1 lb.  Or make it a meatless dinner- just omit the chicken and 1 TBL oil.
• You want the noodles soft, but NOT soggy or al dente.   

*Adapted from an America's Test Kitchen recipe.