Creamy Chicken and Rigatoni

Recently, I started to reduce cooking asian food and tried to cook more american food. One of the reason is asian food needs more ingredients and takes more time to prepare it. The other reason is not easy to get all the ingredients that i used in Germany. So I really have no choice.

So I looked for recipes everywhere. This is one of the recipes that I like from Betty Crocker's website. Pat loves it,too. We cook this once a week. I hope you will like it,too.

This is the recipe:

Creamy Chicken and Rigatoni

1 tablespoon olive or vegetable oil
1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons dried basil leaves
2 teaspoons dried oregano leaves
2 cans (14 1/2 ounces each) Muir Glen® organic diced tomatoes, well drained
2 cups whipping (heavy) cream
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground red pepper (cayenne)
2 1/2 cups rigatoni pasta (8 ounces)
1 package (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
Shredded Parmesan cheese, if desired

1. Heat oil in Dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.

2. Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling; reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.

3. Cook and drain rigatoni as directed on package. Stir rigatoni and vegetables into chicken mixture; cook until hot. Serve with cheese.