- 1-pound rigatoni
- 4 chicken breasts
- 1 tablespoon diced garlic
- Salt and Pepper to taste
- 1 zucchini, trimmed and sliced thinly, lengthwise
- 2 cups heavy creamchi
- 4 tablespoons grated parmesan cheese
Preheat the oven to 350°F. Heat the grill or a grill pan on the stove top over medium-high heat. Bring a pot of lightly salted water to a boil, add the pasta, and cook to al dente, about 7 to 8 minutes. Drain the pasta. Slice the chicken breasts in half lengthwise. In a medium size mixing bowl, combine the chicken, garlic, 2 tablespoons oil, and salt and pepper. Toss to coat the chicken well. Grill the chicken for 2 to 3 minutes on each side. Remove the cken from the grill, place it on a sheet pan, and bake it in oven for 5 to 7 minutes. Meanwhile, toss the zucchini slices in 1 tablespoon of the oil, add salt and pepper, and place them on the grill, about 1 minute on each side, until well-marked. Remove the chicken from the oven, allow it to cool, and cut it into 1-inch-long strips. Cut the zucchini crosswise into ½ inch pieces. In a large sauté pan over medium high heat, add the remaining 1 tablespoon oil and the cream. Simmer until slightly thickened, about 8 minutes. Add the pasta, chicken, and zucchini, and stir until heated through. Add the pasta, chicken, and zucchini, and stir until heated through. Add the parmesan cheese, salt and pepper to taste, and serve.