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
  • Servings 8

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.

Expert Tips

Purchase chicken cut up for stir fries and save the cutting time.

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.