Creamy Chicken and Rigatoni

Contributed By: dseabold
http://www.bettycrocker.com/Recipes/PrintRecipe?recipeid=1644

Grab a skillet and whip up a 30-minute Italian chicken and pasta dish with a spicy sauce and cheese.

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Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Rice, Pasta & Bread
Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Entree

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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

Preparation

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.

2. 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.

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