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Creamy Chicken and Rigatoni

Creamy Chicken and Rigatoni
  • Prep 10 min
  • Total 30 min
  • Servings 8
Grab a skillet and whip up a 30-minute Italian chicken and pasta dish with a spicy sauce and cheese. In three easy steps, you’ll be feasting on a simple and comforting meal sure to please the whole family.
Updated March 7, 2017

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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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