Creamy Chicken and Rigatoni

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

  • prep time 10 min
  • total time 30 min
  • ingredients 13
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    495
    (
    Calories from Fat
    205),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    95mg
    95%;
    Sodium
    370mg
    370%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    4g
    4%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Exchanges:
    *Percent Daily Values are based on a 2,000 calorie diet.
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