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    Creamy Chicken and Rigatoni

    Source of Recipe

    betty crocker

    List of 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 GlenŽ 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.




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