Rigatoni DumplingsPhoto byGin Lee

Rigatoni Dumplings

Rigatoni pasta adds a unique twist to traditional dumplings, offering a slightly different texture and flavor profile. The hollow tubes of rigatoni soak up sauces and flavors beautifully, giving your rigatoni dumplings a deliciously satisfying bite.

Rigatoni DumplingsPhoto byGin Lee

Ingredients:

• 1 pound of rigatoni pasta
• 1 to 2 pounds of chicken, cooked, taken off the bone, and chopped into bite-sized pieces
• Seasoning salt, to taste
• Freshly ground black pepper, to taste
• Poultry seasoning, to taste
• Parsley, to taste
• 1 tablespoon of onion powder
• 1 can of evaporated milk
• 1 1/2 cups of water
• 1 can of cream of chicken soup
• 2 tablespoons of canola oil
• 2 tablespoons of self-rising flour to use as a thickener
• 4 quarts of water to cook the rigatoni pasta

Instructions:

To begin, cook the chicken by boiling it in water or using pre-cooked chicken such as rotisserie or baked chicken. Once cooked, allow the chicken to cool, then remove it from the bones and chop it into small pieces.

In a pasta pot, bring 4 quarts of water to a boil over high heat. Add the rigatoni pasta and cook for 12 minutes. Drain the water and return the pasta to the pot.

In a large saucepan, heat 2 tablespoons of canola oil over medium heat. Add 2 tablespoons of self-rising flour and cook for a few minutes. Slowly pour in the evaporated milk while stirring continuously. Once the mixture thickens, add 1 1/2 cups of water, cream of chicken soup, and seasonings. Adjust the consistency with more water if needed.

Combine the chicken and sauce in the pasta pot, stirring well to coat the rigatoni. Serve and enjoy your delicious rigatoni dumplings. Feel free to double the sauce ingredients if you prefer a saucier dish.