Creamy Chicken and Rigatoni

(1)
1 reviews.
  • 10 min prep time
  • 30 min total time
  • 13 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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