There are so many things I want to say about this pasta, but I just can’t find the words. It is THAT good. It has left me speechless.
OK, not speechless. If you are a fan of sun dried tomatoes, or pasta, or cheese, or food – make this. TONIGHT.
This recipe is deceiving. It looks all simple and kind of boring, but NO! It is none of those things. While the preparation is super easy, the flavors have so much depth and intensity, and it has that quality that certain foods have where you literally can not stop eating it. I couldn’t. I tried. I failed.
1 lb whole wheat rigatoni
1 small bag dehydrated sun dried tomatoes
2 cups chicken stock
3 chicken breasts, shredded (I used leftover roasted chicken for this but you can use a store bought rotisserie chicken or roast your own)
2 cloves garlic, minced
1 lemon, zested and juiced
8 oz mascarpone cheese
1 bunch fresh basil, chopped
In a small sauce pan, bring chicken stock up to a boil
Place sun dried tomatoes in a bowl and pour hot chicken stock over top of them. Cover the bowl with plasic wrap and allow to steep for 1 hour. Remove tomatoes from the bowl and chop them into small, bite sized pieces. RESERVE the chicken stock. Set aside.
In the meantime, bring water for pasta to a boil and add in your rigatoni. Cook according to direction on the box of pasta.
Heat a skillet to medium heat and add in garlic, lemon juice, and zest. Cook for five minutes, stirring occasionally. Add in tomatoes, chicken and reserved chicken stock and heat all the way through. Once heated through, turn the heat off and add in the mascarpone cheese. Stir to fully combine.
Once your pasta is cooked, drain and add to the chicken and mascarpone mixture. Toss to combine. Sprinkle basil over top when ready to eat.