Creamy Chicken and Rigatoni

1. 1

   Heat oil in Dutch oven over medium-high heat.

2. 2

   Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.

3. 3

   Stir in tomatoes, whipping cream, salt, pepper and red pepper.

4. 4

   Heat to boiling; reduce heat to low.

5. 5

   Simmer uncovered about 10 minutes or until slightly thickened.

6. 6

   Cook and drain rigatoni as directed on package.

7. 7

   Stir rigatoni and vegetables into chicken mixture; cook until hot.

8. 8

   Serve with cheese.

No nutritional information available.

No additional tips available.