Ingredients
8 ounces uncooked rigatoni or large tube pasta1/4 cup sun-dried tomatoes (not packed in oil)1/2 cup boiling water1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes1/4 teaspoon garlic salt2 tablespoons all-purpose flour2 tablespoons olive oil, divided1-1/2 cups sliced fresh mushrooms3 garlic cloves, minced1/4 cup reduced-sodium chicken broth1/4 cup white wine or additional reduced-sodium chicken broth2 tablespoons minced fresh parsley1/4 teaspoon dried basil1/8 teaspoon salt1/8 teaspoon pepper1/8 teaspoon crushed red pepper flakes1/4 cup grated Parmesan cheese
Preparation
Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan.
In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through.
Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.
