** Recipe from Betty Crocker ** * 1 Tbl. olive or vegetable oil |
* 1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces |
* 2 cloves garlic, finely chopped |
* 2 tsp. dried basil leaves |
* 2 tsp. dried oregano leaves |
* 2 cans (14 1/2 oz. each) diced tomatoes, well drained |
* 2 c. heavy whipping cream |
* ½ tsp. salt |
* ½ tsp. freshly ground pepper |
* ¼ tsp. ground red pepper (cayenne) |
* 2 ½ c. rigatoni pasta (8 ounces) |
* 1 pkg. (16 oz.) frozen broccoli, red pepper, onions & mushrooms, thawed & well drained |
* Shredded Parmesan cheese, if desired Heat oil in Dutch oven/pan on med-hi heat. Cook chicken, garlic, basil & oregano in oil, about 5 min., until chicken is no longer pink in the center. Stir in tomatoes, cream, salt & both peppers. Heat to boiling; reduce heat to low. Simmer, uncovered, about 10 min. until slightly thickened. Cook & drain pasta as directed on package. Stir in pasta & vegetables into chicken mixture; cook until hot. Serve with cheese if desired. |
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