Creamy Chicken & Rigatoni

** 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.