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Creamy Chicken and Rigatoni
tablespoon olive or vegetable oil
pound boneless, skinless chicken breast halves, cut into 1-inch pieces
cloves garlic, finely chopped
teaspoons dried basil leaves
teaspoons dried oregano leaves
cans (14 1/2 ounces each) Muir Glen™ organic diced tomatoes, well drained
cups whipping (heavy) cream
teaspoon freshly ground pepper
teaspoon ground red pepper (cayenne)
cups rigatoni pasta (8 ounces)
package (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
Shredded Parmesan cheese, if desired
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.
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.
Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.
Purchase chicken cut up for stir fries and save the cutting time.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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