Creamy Chicken and Rigatoni

By bklynmommy

Ingredients

• Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
• Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
• Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

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Makes

Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.

Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.

Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.

Stir-Fry Chicken and Vegetable ...

Purchase chicken cut up for stir fries and save the cutting time.

I liked this very much and so did my "meat and potatoes" boyfriend! I followed the recipe exactly and the only thing I would want different is for the sauce to get thicker. The only frozen veggies I found with this combo was made my Birdseye and it also had carrots and water chestnuts in it which was yummy! I also hate spicy food and I used the 1/4 tsp of cayenne that the recipe calls for and it did not make it too spicy for me.

I tried the fat free 1/2 & 1/2, and it was sooooo yummy!!! Here goes: I couldn't find the exact blend of frozen veggies called for, so I added one package of sliced fresh mushrooms along with a couple of big handfuls of frozen broccoli/cauliflower/carrot blend. The kids loved the veggies! I also could NOT bring myself to use 2 cups of heavy cream. (I just had gastric bypass surgery and the richness and fat would NOT be good!) We are trying to eat healthier as a family. I used about 1 1/2 cups of fat-free half &half with a 1/2 cup fat free sour cream; I added these about 5 minutes after the tomatoes, etc. The consistency and texture were great, and none of us missed the heavy cream! I will make this again... ages 3 to 44 were very satisfied customers. :)

My husband and I enjoyed this. It was easy to make but I think next time I'll add a little more tomatoes and cream because we're big on having a lot of sauce.

Instead of the frozen veggies this recipe suggested, I just used broccoli. It was excellent! Not to spicy & the whole family loved it. We will definitely make this again!

Huge taste but so easy to make! My husband and I love this one and will make it often!

My kids LOVE this!!! I even love it and I'm not a fan of tomato sauces. I do however substitute tomato paste for the diced tomatoes. I also don't use as much red pepper. We make this all the time!

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