Marinate chicken breasts in Italian dressing for at least an hour (overnight is best) - or use pre-marinated Italian chicken breasts
2 chicken breasts, 1 cup Italian dressing
Preheat oven to 400 and fill pasta pot with salted water and turn on high to boil on stove top.
Place diced tomatoes in a baking dish and sprinkle with 1 tsp olive oil
2 roma tomatoes, 1 tsp olive oil
Roast tomatoes in oven for 15 minutes. Once done - remove from oven and set aside. (We're done with the oven!)
When water is boiling, drop in rigatoni cook for approx 9-10 min until al dente. Drain and set aside.
4 oz rigatoni pasta (dry)
Heat 2 tbsp olive oil in non-stick skillet over medium-high heat
2 tbsp olive oil
Remove chicken from marinade and dice into 1" cubes
Sprinkle flour over chicken and toss by hand
2 tbsp flour
Place chicken in hot skillet and cook for 1-2 min
Add in garlic and chili flakes and cook for 2-3 min more
1 tsp minced garlic, 1/4 tsp red pepper chili flakes
Add broccoli into the pan and toss until combined
1.5 cups broccoli florets
Add chicken broth, garlic and butter into pan. Cover and steam for 3 minutes. Remove from the heat.
1/2 cup chicken broth, 2 tbsp butter, 1 tsp minced garlic
Transfer chicken mixture to the pasta pot and add in drained pasta and grated parmesan. Toss everything together.
1/2 cup Parmesan cheese
Add 1/2 roasted tomatoes into the pan and GENTLY toss
In a small bowl, mix together breadcrumbs, basil, oregano and garlic salt
1 tbsp breadcrumbs, 1/4 tsp basil, 1/4 tsp garlic salt, 1/4 tsp oregano
Spoon pasta into two large pasta bowls. Sprinkle remaining tomatoes over top. Sprinkle breadcrumbs over top and squeeze lemon wedge over dish.
1 wedge lemon
