Rigatoni Mexicali

Rigatoni Mexicali


  • 8 oz Rigatoni 
  • 1 T chicken bouillon granules 
  • 3 c frozen Southwestern seasoned- chicken strips 
  • 1 c frozen green peas 
  • 1 14-1 oz can diced tomatoes with green- pepper and onion, drained 
  • 1/2 t salt 
  • 1/4 t chili powder 
  • 1/8 t garlic powder 
  • 1/2 c sharp cheddar cheese, – shredded 

Preparation method

  1. Cook pasta according to package directions, adding bouillon granules. Cook 7 minutes; add chicken and peas. Cook 3 minutes or until pasta is done or al dente. Drain completely. 
  2. Return pasta mixture to cooking pot; stir in tomatoes, salt, chili powder, and garlic powder. Cook over low heat 5 minutes or until heated through. Stir in cheese. 
  3. Transfer to a serving bowl and serve immediately.
Rigatoni Mexicali Rigatoni Mexicali Reviewed by Suvankar Mridha on August 22, 2018 Rating: 5

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