1 box Rigatoni Pasta
1 28oz can Dei Fratelli Italian Sauce
1 28oz can Dei Fratelli Chopped Italian Tomatoes
1 Cup Red Wine, I used Pinot Noir
3 Tbsp McCormick Italian Seasoning
1 Tsp Red Pepper Flakes
¼ tsp Ground Red Pepper
1 6oz can Tomato Paste
Salt & Pepper to taste
For the Chicken:
3 Chicken Breasts
Lawry’s Teriyaki Marinade
2 Tbsp McCormick Italian Seasoning
Cut chicken in half lengthwise and add to a large Ziploc bag with 1-2 cups of teriyaki marinade and Italian seasoning. Let it set while you are making the pasta sauce.
In a large pot, add diced tomatoes, Italian sauce, tomato paste, seasonings, and wine and bring to a boil. Turn down to medium/low heat and simmer for 45 minutes, stirring occasionally. While your sauce is simmering, heat up your George foreman or grill, (I used my cast iron grill pan) and cook chicken for about 8 minutes on each side turning only once. Boil water and cook pasta according to directions. Drain and toss into your sauce. Top off with your grilled chicken and some Italian parsley (optional) and enjoy with a glass of your favorite wine! We love spicy, but you can cut the red pepper in half, or add more if you really like it hot!