Name: Dragon's Broth Chicken Rigatoni
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 1 porkchop (about 6-8 ounces), diced into small pieces; 1 pound boneless skinless chicken breast, cut into bite-size cubes; 8 ounces rigatoni pasta; 3 cups chicken broth; 1 teaspoon salt (or to taste, from pantry); 1/2 teaspoon black pepper (or to taste, from pantry); 1 tablespoon neutral oil or fat rendered from pork (if needed, from pantry)

Description

Chicken breast simmers in chicken broth alongside rigatoni and a touch of porkchop for smoky undertones in this fiery yet approachable tavern dish. A quick reduction creates a glossy, flavorful coating with everyday seasonings. Ready in under 30 minutes for an epic dinner adventure.

Cultural Background

One-pot pasta dishes cooked directly in broth trace back to Italian home cooking traditions where ingredients simmer together to build flavor efficiently. The reduction technique for creating a glossy sauce echoes methods used in Italian-American kitchens to concentrate broth into a coating emulsion. Hearty tavern-style meals with mixed meats like pork and chicken reflect medieval European inn fare adapted with modern pantry staples for quick weeknight dinners.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1 porkchop (about 6-8 ounces), diced into small pieces
1 pound boneless skinless chicken breast, cut into bite-size cubes
8 ounces rigatoni pasta
3 cups chicken broth
1 teaspoon salt (or to taste, from pantry)
1/2 teaspoon black pepper (or to taste, from pantry)
1 tablespoon neutral oil or fat rendered from pork (if needed, from pantry)

Instructions

Dice the porkchop into small pieces and heat a large skillet or Dutch oven over medium-high heat. Add the pork and cook for 3-4 minutes, stirring occasionally, until it renders fat and turns golden brown with crispy edges for smoky flavor.
Add the cubed chicken breast to the pan with the pork. Season with half the salt and pepper. Cook for 4-5 minutes, stirring, until the chicken is lightly browned on the outside but not fully cooked through.
Pour in the 3 cups of chicken broth and bring the mixture to a boil over high heat. Add the rigatoni pasta and stir to submerge it fully. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring once or twice, until the pasta is nearly al dente and most of the liquid is absorbed.
Uncover the pan and increase heat to medium-high. Continue cooking for 3-5 minutes, stirring frequently, until the remaining broth reduces by about half into a glossy, thickened coating that clings to the pasta and proteins. Taste and adjust seasoning with remaining salt and pepper. The dish is ready when the sauce coats the back of a spoon and the rigatoni is tender with a slight bite.

Tips

- Stir the pasta occasionally during the covered simmer to prevent sticking and ensure even cooking in the broth.
- Avoid over-reducing the sauce past the glossy stage, as it can become too thick or salty once the pasta absorbs more liquid.
- For extra smokiness if available, use a smoked porkchop or add a pinch of smoked paprika from the pantry as a substitution.

Nutrition

Calories: 480
Protein: 42g
Carbs: 45g
Fat: 12g