Creamy Chicken and Rigatoni

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 8

Ingredients

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 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.

Notes










Tips

Expert Tips

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

Nutrition Information

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.