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Creamy Chicken and Rigatoni
Creamy Chicken and Rigatoni
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Prep Time:
10 minutes
Total Time:
30 minutes
Spicy Italian chicken pasta in 30 minutes - Simple, comforting & family-approved!
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
Instructions:
  • In a Dutch oven, heat oil over medium-high heat. Add chicken, garlic, basil, and oregano. Cook for about 5 minutes, stirring frequently, until chicken is cooked through and no longer pink in the center.
  • Combine tomatoes, whipping cream, salt, pepper, and red pepper in a pot. Bring to a boil, then lower the heat and simmer uncovered for about 10 minutes until slightly thickened.
  • Prepare rigatoni according to package instructions. Combine the cooked rigatoni and vegetables with the chicken mixture, heat until warmed through. Garnish with cheese and serve.

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