Bruschetta Rigatoni alla Vodka
This one-pan Bruschetta Rigatoni alla Vodka combines veggies, ground chicken, a creamy vodka sauce, and rigatoni. A restaurant quality meal on a budget!Step-by-step photos can be seen below the recipe card.
Servings: 8 servings (2 cups per serving)
Ingredients
- 1 Tbsp vegetable oil $0.04
- 16 oz ground tomato, basil, and garlic chicken $6.99*
- 2 beefsteak tomatoes chopped, $2.86
- 1 onion small dice, $0.78
- 2 ½ cups vodka sauce $2.40
- 16 oz uncooked rigatoni pasta $0.98
- 1.5-2 cups water $0.00
- 10 oz fresh spinach $1.98
- 13.4 oz organic garbanzo beans drained and rinsed, $0.86
- ¼ tsp salt $0.01
- ¼ tsp freshly cracked black pepper $0.04
- ¼ tsp red pepper flakes $0.03
Instructions
- Gather and prepare all ingredients.
- Heat the oil in a medium sauté pan over medium heat. Add the ground chicken, break it into small pieces, and sauté for 4-5 minutes, until cooked. Then, remove the chicken from the pan and set aside.
- Add the diced tomatoes and onion and cook for 5 minutes, gently scraping the bottom of the pan.
- Add the vodka sauce, uncooked pasta, and 1.5 cups of water to the pan. Bring to a simmer and cover. Simmer for 10 minutes, stirring periodically.
- Add the chicken, spinach, garbanzo beans, salt, pepper, and red pepper flakes. Continue to cook for 8-10 minutes while covered, stirring occasionally, until the pasta is done. If the pasta is not fully cooked, add the last ½ cup of water and continue cooking until the pasta is done.
See how we calculate recipe costs here.
Notes
*If you can't get Hungryroot's ground tomato, basil, and garlic chicken you can make a similar style using 16 oz ground chicken, 2 tsp garlic powder, and 2 tsp dried basil.
Nutrition
Serving: 1serving | Calories: 488kcal | Carbohydrates: 66g | Protein: 24g | Fat: 15g | Sodium: 628mg | Fiber: 9g