Rotini with Chicken Recipe

Rotini with Chicken Recipe

  • 12 ounces uncooked rotini or bowtie pasta
  • 3 teaspoons olive oil
  • 1 pound chicken tenders
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 cup NAKANO® Seasoned Rice Vinegar – Roasted Garlic
  • 1 teaspoon dried basil
  • 1 (14 ounce) can stewed tomatoes
  • grated Parmesan cheese (optional)
  • 1 pinch fresh-ground black pepper
  1. In an 8-quart pot, cook rotini according to package directions. Drain and rinse with hot water; keep warm.
  2. Heat olive oil in the same pot used for pasta. Add chicken, onion, garlic and salt. Saute over high heat 4 minutes, stirring frequently.
  3. Add Nakano(R) Seasoned Rice Vinegar — Roasted Garlic and basil. Continue to cook on high 2-3 minutes or until most of the vinegar has evaporated.
  4. Stir in stewed tomatoes; heat through. Chicken should be very juicy. Serve over rotini.
  5. If desired, sprinkle with grated Parmesan cheese and fresh-ground black pepper.
Recipe of the Day|