Creamy Chicken and Rigatoni |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a 30 minute skillet dish by Betty Crocker...looks good, have yet to try it. Ingredients:
1 tablespoon vegetable oil |
1 lb boneless skinless chicken breast, cut into 1-inch pieces |
2 garlic cloves, finely chopped |
2 teaspoons dried basil leaves |
2 teaspoons dried oregano leaves |
2 (14 1/2 ounce) cans diced tomatoes, well drained |
2 cups whipping cream (heavy) |
1/2 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon ground red pepper (cayenne) |
2 1/2 cups rigatoni pasta (8 ounces) |
1 (16 ounce) package frozen broccoli, red pepper, onions and mushrooms, thawed and well drained |
1/2 shredded parmesan cheese, if desired |
Directions:
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.
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