| Creamy Chicken Rigatoni|
tablespoon coconut 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) diced tomatoes, well drained *See note below|
|2||cups whipping (heavy) cream|
|1/2||teaspoon freshly ground pepper *see note below|
|1/4||teaspoon ground red pepper (cayenne)|
|2 1/2||cups rigatoni pasta (8 ounces) *See note below|
|1||package (16 ounces) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained (throw it in with pasta and let them cook so they are tender and drain well unless you stir-fry your veggies which would be good!) *See note below|
|Shredded Parmesan cheese, if desired *See note below|
Heat oil in dutch oven over med-high heat. Cook chicken, garlic, basil and oregano in oil til chicken is no longer pink.
Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat til low boil then simmer 10 min. til slightly thickened, uncovered.
Cook rigatoni and veggies and drain. Stir pasta and veggies into chicken mix and heat until warm throughout.
***Note: I just made this today. Not too bad. It was nice and creamy and had plenty of sauce. I think next time I might make a few changes. Here's what I would do. First, I'd add more pepper for taste, maybe use 3/4 tsp instead of 1/2. I'd also add about 1/4 - 3/4cup Parmesan cheese according to your taste. This is to add saltiness. Also, I might change the veggies to broccoli Florette's and mushrooms and peppers only as possibly stir fry them. I think I would also us a smaller pasta like penne or rigatini and use a petite cut tomatoes so it isn't so chunky or just use diced fresh toms.
Tanner said the picture of the Creamy Chicken Rigatoni looked like...never mind, I won't tell you. But they all ate it and the only thing they didn't like was the chunky tomatoes.