Name: Bruschetta Rigatoni alla Vodka
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American, Italian
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)

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!

40 min total 10 min prep 30 min cook 8 488 cal

Instructions

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1 Gather and prepare all ingredients.
2 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.
3 Add the diced tomatoes and onion and cook for 5 minutes, gently scraping the bottom of the pan.
4 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.
5 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.