CREAMY CHICKEN AND RIGATONI

Creamy Chicken and Rigatoni image

Grab a skillet and whip up a 30-minute Italian chicken and pasta dish with a spicy sauce and cheese. In three easy steps, you'll be feasting on a simple and comforting meal sure to please the whole family.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 495, Carbohydrate 54 g, Cholesterol 95 mg, Fiber 4 g, Protein 22 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 370 mg