Garlic chicken rigatoni

Ingredients

• 8 oz rigatoni
• 1/4 cup sun dried tomatoes (no oil)
• 1/2 cup boiling water
• 2 chicken breasts, cubed
• 1 tbsp olive oil
• 2 tbsp butter
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp flour
• 3 cups button mushrooms, quartered.
• 2 tsp minced garlic
• 1 tbsp dried parsley
• 1/4 cup chicken broth
• 1/4 cup white cooking wine
• 1/4 tsp basil
• 1/8 tsp red pepper flakes
• salt & pepper
• 1/4 cup grated parmesan

Preparation

1. Cook pasta as per package instructions
2. In a small bowl combine sun dried tomatoes and boiling water. Let stand for 5 minutes, then drain and chop
3. Combine flour, garlic powder, and 1/4 tsp salt. Toss chicken in flour mixture
4. Heat a skillet to medium-high. Add 1 tbsp oil to skillet and sear chicken until browned and fully cooked. Remove chicken from pan
5. Reduce heat to medium. Wipe extra oil clean, and add 2 Tbsp butter.
6. Cook mushrooms until liquid evaporates and mushrooms begin to brown, about 10-15 mins
7. Add broth, wine, parsley, remaining seasonings, and chopped tomatoes. Bring to a boil
8. Add chicken and heat through
9. Stir pasta into sauce mixture. Add cheese and toss to coat