Rigatoni Pasta with Lemon Pepper Chick’n and Olive Tapenade

Recipe

Apr 27

Written By Gerard Richard

Well I am becoming the person that people hate. You know what, this dish deserves the blurb. I have been experimenting with different meat alternatives like Daring Foods plant chicken. All I have to say is that I dare you to try it.

Ingredients:

Main Dish-

1 8oz bag Daring. Lemon & Herb Chicken Pieces

4 oz Central Market Organic Rigatoni

2 tbsp Amore Sun-Dried Tomato Paste

1 tbsp garlic, minced

1 tbsp lemon juice

1 1/2 tbsp Goya Adobo

2 tsp Goya Sazon Coriander & Annatto

1 tbsp Dried Red Pepper Flakes (optional)

salt & pepper (to taste)

Olive Tapenade-

1/2 cup kalamata olives, minced

1 tbsp capers

2 tsp Amore Sun-Dried Tomato Paste

2 cloves garlic

2 tbsp olive oil

1 tsp lemon juice

Instructions:

Prepare the pasta and Daring Chicken Pieces as instructed on the packaging. Add garlic, tomato paste, lemon juice, adobo, and sazon to chicken pieces. Saute on medium heat for one to two minutes. Turn of heat, stir in pasta, and transfer to platter. In a food processor, blend the ingredients for the olive tapenade. Once blended, either spoon on the top of the warm pasta or serve on the side. Add dried red pepper flakes for a layer of gentle heat. Enjoy!