Savory Italian Chicken Medallions With Rigatoni In Alfredo Sauce

• 4-boneless,skinless chicken breasts,cut into large chunks.
• 1-16 oz package dry rigatoni pasta.(or Penne Rigate).
• 8-oz (half bottle)of Italian salad dressing.
• 1/2 cup ready made alfredo pasta sauce.(Bertolli or Kraft)
• 2 slices of white onion 1/8 thick ea.
• 4-slices of pkgd swiss or provolone cheese.
• 2-Tbl butter or margarine.
• 1/2-Tsp salt.
• 1/2 Tsp pepper.
• dried parsley(to sprinkle on top after, if desired)
• 1/4-cup water.

1. Start boiling water for pasta in large pot. In a large skillet, heat water,& margarine to high simmer, add chicken and pour Italian dressing over and stir all together,bring to light boil, and cover for 10 minutes, stirring often, remove lid and reduce heat to simmer to thicken sauce.
2. cook pasta as per intructions,about 10 to 12 minutes to leave slightly firm,add sliced onions to chicken mixture and cover again for 5 minutes.start oven to preheat to 350,drain and spoon pasta into oven proof bowls, add some alfredo sauce over noodles, mix and add chicken mixture and reduced sauce from skillet, and salt and pepper to taste,top everything with a slice of cheese and bake for 6-8 minutes till cheese melts.garnish with parsley flakes and serve.)oven step can be eliminated if desired, just cook pasta longer and melt cheese over top in microwave).
3. Goes great with Lambrusco wine or you favorite drink.

chicken breasts, rigate, bottleof italian salad dressing, made alfredo, white onion, provolone cheese, butter, salt, pepper, after, water

Taken from www.epicurious.com/recipes/member/views/savory-italian-chicken-medallions-with-rigatoni-in-alfredo-sauce-1269634 (may not work)