Creamy Chicken and Rigatoni

By samara72

Ingredients

• 1 tablespoon olive or vegetable oil
• 1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
• 2 cloves garlic, finely chopped
• 2 teaspoons dried basil leaves
• 2 teaspoons dried oregano leaves
• 2 cans (14 1/2 ounces each) Muir Glen® organic diced tomatoes, well drained
• 2 cups whipping (heavy) cream
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon ground red pepper (cayenne)
• 2 1/2 cups rigatoni pasta (8 ounces)
• 1 package (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
• Shredded Parmesan cheese, if desired

Details

Servings 8

Preparation

Step 1

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.