Rachel's Recipes

Chicken and Rigatoni with Tomato Cream Sauce

Posted on: January 5, 2011

This is another spin on the chicken riggies I posted a while ago. It’s an easy to put together meal for a weeknight.

1 Tablespoon oil
1 pound chicken breast, cut into bite size pieces
1 small green pepper, diced
1 medium onion, diced
2 cloves garlic, minced
2 teaspoon basil
2 teaspoons oregano
15 oz can tomato sauce
14.5 oz can diced tomatoes
1 pint half and half
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/8 teaspoon cayenne pepper (up to 1/4 teaspoon if you like spice)
1/2 cup Parmesan cheese

Place a pot of water on the stove to boil.

Heat oil in dutch oven over medium heat. Add chicken, green pepper, onion and garlic and season with basil and oregano. Cook until chicken is no long pink.

Add tomatoes, tomato sauce, half and half, salt, pepper, and cayenne. Turn mixture up to high until it boils, uncovered. Reduce heat to medium low, add the cheese, and simmer for ten minutes, or until slightly thickened.

Meanwhile, cook pasta as directed on packed. Drain and add to dutch oven as after the sauce has thickened.
8 oz rigatoni pasta

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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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