Spicy Rigatoni with Parmesan-Crusted Chicken Bites

Spicy Rigatoni

• 12 oz rigatoni
• 1 tbsp olive oil
• 2–3 garlic cloves, minced
• 1 cup diced tomatoes
• 1–2 tbsp crushed red pepper, to taste
• 2–3 cups heavy cream
• 1/2 cup freshly grated Parmesan
• 1 tbsp tomato paste
• Salt to taste
• Fresh parsley or basil + extra Parmesan, for topping

Parmesan-Crusted Chicken Bites

• 1 lb chicken breast, cut into bite-size pieces
• 1/2 cup grated Parmesan
• 1/2 cup breadcrumbs
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt & pepper
• 1 egg
• Olive oil or cooking spray

Parmesan Asparagus

• Asparagus
• Olive oil
• Parmesan
• Garlic powder
• Salt
• Lemon pepper

Spicy Rigatoni

1. 1

   Cook the rigatoni until al dente. Drain.

2. 2

   Sauté the garlic in the olive oil until fragrant.

3. 3

   Add the tomatoes and tomato paste. Simmer for a few minutes.

4. 4

   Stir in the heavy cream, Parmesan and seasonings.

5. 5

   Add the pasta and toss until coated.

6. 6

   Finish with Parmesan and fresh herbs.

Parmesan-Crusted Chicken Bites

1. 1

   Season the chicken.

2. 2

   Dip in the beaten egg, then coat with the Parmesan, breadcrumbs and seasonings.

3. 3

   Cook in a skillet with a little olive oil until golden and cooked through, or air fry at 400°F for about 10–12 minutes, flipping halfway.

Parmesan Asparagus

1. 1

   Toss the asparagus with olive oil, Parmesan, garlic powder, salt and lemon pepper.

2. 2

   Roast at 425°F for 10–15 minutes, until tender and golden.