Butter Chicken Rigatoni
With all the flavors of butter chicken, this pasta dish makes a holiday crowd-pleasing dinner that’s perfect for entertaining.
Butter Chicken Rigatoni
Ingredients
- 1 lb rigatoni
- 1 lb boneless skinless chicken, cubed
- 1 pinch each salt and pepper
- 1 tbsp canola oil
- 1 tsp unsalted butter
- 1 chopped large onion
- 3 minced garlic cloves
- 1 tbsp minced fresh ginger
- 2 tbsp mild Indian curry paste
- 1 tbsp paprika
- 1 tbsp garam masala
- 1 tbsp tumeric
- 2 tbsp tomato paste
- 2 cups strained tomatoes
- 1 cup sodium-reduced chicken broth
- 1/3 cup 35% whipping cream
- 2 tbsp almond butter
- 1 cup frozen peas
- 3 tbsp lime juice
- 1/4 cup finely chopped fresh cilantro
Instructions
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In large pot of boiling water, cook pasta according to package directions; drain.
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Meanwhile, season chicken with salt and pepper. Heat oil and butter in large skillet set over medium heat; cook chicken for about 5 minutes or until starting to brown. Remove from pan and set aside.
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Add onion, garlic and ginger to pan; cook for about 5 minutes or until softened. Stir in curry paste, paprika, garam masala and turmeric; cook for 2 to 3 minutes or until fragrant.
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Stir in tomato paste; cook for 1 minute. Stir in strained tomatoes, broth, cream, almond butter and reserved chicken; bring to boil. Reduce heat to medium-low and simmer for 8 to 10 minutes or until thickened and chicken is cooked through. Stir in peas; cook for about 30 seconds or until tender. Stir in lime juice.
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Toss pasta with chicken mixture. Sprinkle with cilantro.
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Tip: If desired, for a fancier presentation, drizzle with plain Greek yogurt, and sprinkle with toasted cashews and chopped green onions.
