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Creamy Chicken Rigatoni Recipe

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This recipe for Creamy Chicken Rigatoni, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Kemp
Added: Thursday, May 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 T. vegetable oil
1 lb. boneless skinless chicken breast (thawed and cut into bite sized pieces)
2 cloves garlic, finely chopped
2 t. basil
2 t. oregano
2 cans (14 1/2 oz) diced tomatoes, well drained
2 c. whipping cream
1/2 t. salt
1/2 t. pepper
1/4 t. cayenne pepper
1 pkg. rigatoni pasta
shredded Parmesan
fresh mushrooms (sliced)--optional (I use them in mine)

Directions:
Directions:
Cook and drain rigatoni as directed on package. Heat oil in skillet over medium/high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring constantly until chicken is no longer pink. Stir in tomatoes, cream, salt and peppers and mushrooms. Heat to boiling and then reduce heat to low. Simmer uncovered about 10 min. or until slightly thickened. Stir in cooked rigatoni and serve with Parmesan cheese on top.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30
Personal Notes:
Personal Notes:
I serve with hot garlic bread and salad. My kids devour this dinner every time I make it.

 

 

 

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