10 minutes
Cook Time
30 minutes
Cooking Level


  • For the pasta:
  • 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, sliced and divided
  • 12 oz chicken breast, diced
  • 8 oz rigatoni pasta
  • ⅔ cup spicy marinara sauce
  • 1 cup arribbiata sauce
  • ½ cup Parmesan, shredded
  • ¼ cup heavy cream
  • 2 tbsp honey
  • Parsley, for garnish
  • For the chicken marinade:
  • ½ cup sundried tomatoes
  • 2 tbsp tomato paste
  • ½ tbsp coconut aminos
  • 1 tsp red pepper flakes
  • 1 tsp garlic powder
  • Salt and pepper, to taste


Step 1

In a large bowl combine chicken and marinade ingredients and set aside.

Step 2

Cook pasta according to package directions. Reserve ¼ cup of pasta water before draining pasta.

Step 3

In a large skillet on medium-high heat cook chicken for 10 minutes.

Step 4

Once chicken is cooked add arrabbiata sauce, cream, Parmesan, honey, half of the tomatoes and stir. Add in reserved pasta water, continue stirring and simmer until thickened.

Step 5

To serve, top with remaining tomatoes and garnish with parsley.

Recipe created by Evelyn Arguelles

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