Creamy Chicken and Rigatoni

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

Minutes

Total Time

30

Minutes

Makes

8

servings

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 GlenĀ® 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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Purchase chicken cut up for stir fries and save the cutting time.

Nutrition Information:

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