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MICHAEL SYMON Rigatoni with Chicken and Feta

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This dish is a simple & delicious dinner that your whole family will love!

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ingredients
RIGATONI WITH CHICKEN AND FETA
1 pound fresh rigatoni
3 tablespoons olive oil
1 rotisserie chicken (store-bought, skin removed and meat pulled)
2 cloves garlic (minced)
28 ounces whole, peeled San Marzano tomatoes (crushed by hand)
8 ounces feta cheese (crumbled)
1 bunch basil (torn, to serve)
kosher salt and freshly ground black pepper

directions
Fill a large heavy-bottomed pot with salted water and bring to a boil. Add rigatoni and cook 1 minute less than package directions. Reserve 1/2 cup pasta water.
Meanwhile, place a large sauté pan over medium-high heat. Add olive oil, garlic and chicken. Cook, stirring occasionally, until the garlic becomes aromatic, about 1 minute. Add tomatoes and season with Kosher salt and freshly ground black pepper. Bring to a simmer and cook for 2 minutes.
Drain pasta. Add pasta, bring to a simmer and cook for 1 more minute. Remove from the heat. Add half of the feta and stir to combine.
Finish with a drizzle of olive oil. Garnish with more feta and basil.
Tip: if you can’t find fresh rigatoni, use dried!

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