Creamy Chicken and Rigatoni Recipe from Betty Crocker

Creamy Chicken and Rigatoni Recipe from Betty Crocker

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
Makes: 8 servings

1tablespoon olive or vegetable oil
1pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2cloves garlic, finely chopped
2teaspoons dried basil leaves
2teaspoons dried oregano leaves
2cans (14 1/2 ounces each) Muir Glen® organic diced tomatoes, well drained
2cups whipping (heavy) cream
1/2teaspoon salt
1/2teaspoon freshly ground pepper
1/4teaspoon ground red pepper (cayenne)
2 1/2cups rigatoni pasta (8 ounces)
1package (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained

Shredded Parmesan cheese, if desired







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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.
Make the Most of This Recipe
Time-Saver
Purchase chicken cut up for stir fries and save the cutting time.

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