Mezzi Rigatoni with Chicken Thighs, Rosemary, Lemon Zest and Roasted Garlic Sauce

• 2 tablespoons extra-virgin olive oil
• 4 boneless, skinless chicken thighs, diced
• Salt and black pepper to taste
• 1 sprig rosemary
• 1 tablespoon lemon zest
• 1 (24 ounce) jar Barilla Roasted Garlic Sauce
• 1 (16 ounce) box Barilla Mezzi Rigatoni
• 1/2 cup grated Parmigiano cheese

1. Bring a large pot of water to boil and season with salt.
2. Meanwhile in a nonstick skillet saute chicken thighs on both sides until brown; season with salt and pepper.
3. Add rosemary and lemon zest.
4. Saute for one more minute and stir in the sauce and 1 cup of water; bring to a simmer.
5. Meanwhile cook pasta according to directions, drain and toss with sauce.
6. Stir in cheese before serving.

extravirgin olive oil, chicken, salt, rosemary, lemon zest, garlic sauce, barilla mezzi rigatoni, cheese

Taken from allrecipes.com/recipe/mezzi-rigatoni-with-chicken-thighs-rosemary-lemon-zest-and-roasted-garlic-sauce/ (may not work)