Creamy Chicken And Rigatoni

I love pasta recipes because they are so easy to make and versatile. Here is another easy to prepare Betty Crocker recipe. If you re up to it, you could probably make this recipe even tastier by using fresh vegetables instead of frozen vegetables.

Creamy Chicken And Rigatoni

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 oz each) 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 (8oz)

1 package (16 oz) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained

shredded Parmesan cheese, if desired

Directions:

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.