Wednesday, April 4, 2012

My Chicken and Chokes Rigatoni

Chicken and Chokes Rigatoni
My chicken and chokes rigatoni is a one pan dish that is hearty and satisfying.  I love to have a meal like this any time we are in the mood for a casual meal that I want to be quick to make and easy to clean up. 

The chicken in this recipe is actually chicken sausages.  Any flavor chicken sausages will work, so choose a flavor that you will like.  The ones I used in this dish had spinach in them and I added more fresh spinach to the pan just prior to serving to complement the spinach in the sausage.

Chicken and Chokes Rigatoni
Serves 6
Chicken and Chokes Ingredients
  • 1 pound box rigatoni
  • 1 pound chicken sausage links, any flavor
  • 1/2 medium onion, sliced
  • 1 medium red pepper, sliced into strips
  • 2 cloves garlic, chopped
  • 1/2 can pitted black olives, sliced in half
  • 1 can artichoke hearts, drained and cut in half
  • 1/2 cup white wine, Pinot Grigio
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1 28 ounce can crushed tomatoes
  • 1 tablespoon tomato paste
  • 3 cups fresh baby spinach
  • 1/4 cup chopped fresh parsley
  • Grated Parmesan, optional

Cook the rigatoni per the box directions.  While the rigatoni is cooking, heat 1 tablespoon of olive oil over medium heat in a large pan with a lid.  Brown the sausages until they have a nice golden color.  Remove the sausages to a plate.  Add the onion, red pepper, salt and pepper to the pan, cooking for about 5 minutes until softened.  Add the garlic and red pepper flakes and cook for about 1 minute.  Add the tomato paste, stirring to cook the paste, about 1 minute.

Cook the Onion and Pepper until Soft

Add the white wine, stirring to loosen any little bits that might be stuck to the bottom of the pan.  Cook for a minute, or two, and then add the artichoke hearts, black olives and crushed tomatoes.  Cook until bubbly.  Taste and add salt and pepper as needed.

The Chicken and Chokes Sauce

Cut the sausage links on the diagonal and add to the pan.  Cover the pan and let the sausage and sauce simmer together for 5 to 10 minutes.  Add the rigatoni to the pan and stir to combine.  Add the spinach, cover the pan and cook until the spinach wilts, about 3 minutes.  Stir the spinach into the sauce.  Top with the chopped parsley.

The Chicken and Chokes

Serve, topped with freshly grated Parmesan cheese.  Some crusty garlic bread would be yummy with this.

You can get the printable Chicken and Chokes Rigatoni recipe by clicking the link.




  1. Sounds like a nice, easy, after work dinner...even though I like my Italian hot sausage, I have really become a fan of chicken sausage!!!!!

    1. Me too. I try to keep chicken sausage on hand. It is tasty and makes for a quick and easy dinner.

  2. What's not to love here? I always have a few varieties of chicken sausage in the freezer.

    1. I'm with you, Lydia. Keeping a variety of chicken sausages on hand in the freezer means I can alsway whip up something tasty for dinner.


Talk to me. I welcome your comments. (These comments are strictly moderated. Spammers take note.)