One-Pot Lemon Chicken Rigatoni

I've always wanted to try the technique of cooking pasta in the sauce instead of in boiling water. The final result had a lot more depth of flavor in the actual noodle. It makes sense when you think about it, you'll get more flavor boiling the pasta in liquid with more flavor (stock vs water). This recipe is a take on the Pillsbury recipe for this dish. The next time I make it, I plan to add more vegetables like broccoli, red bell pepper, and/or cherry tomatoes to add more flavor and texture.

Ingredients:
2 Tbsp. butter
2 tsp. finely chopped garlic (about 2 cloves)
3 1/2 cups chicken stock
2 tsp. lemon juice
2 tsp. lemon zest
3 cups uncooked rigatoni
1/2 tsp. salt
1/2 tsp. pepper
2 cups shredded cooked chicken (like rotisserie chicken)
1/3 cup shredded parmesan cheese
1/4 cup heavy cream
1/2 tsp. red pepper flakes
(Vegetables of your choice like broccoli, red bell pepper, or cherry tomatoes)
Chopped fresh basil leaves for garnish

Directions:
1. In a large pot melt butter over medium high heat. Add garlic and saute 1 minute, stirring frequently to prevent browning.

2. Add chicken stock, lemon juice, rigatoni, salt and pepper to the pot. Heat to boiling then reduce to simmer. Simmer for 14 to 16 minutes, stirring occasionally until pasta is tender and most of the liquid is absorbed.

3. Stir in chicken and vegetables of choice. Continue to cook 2 minutes until heated through. Add heavy cream and cook 1 more minute over low heat.

4. Remove from heat. Stir in red pepper flakes and parmesan cheese. Serve on a bowl or plate and garnish with more parmesan cheese and the fresh basil.