Creamy Chicken and Rigatoni *

 1 Tbsp olive oil

1 pound boneless, skinless chicken breasts, cut into 1 inch pieces

2 cloves garlic, finely chopped

2 tsp dried basil

2 tsp dried oregano

28 oz diced tomatoes

2 cups heavy whipping cream

1/2 tsp salt

1/2 tsp freshly ground pepper

1/4 tsp cayenne pepper

8 oz rigatoni pasta, uncooked

16 oz frozen vegetable mix (broccoli, red pepper, onion and mushrooms), thawed and well drained

Shredded Parmesan cheese

Heat oil in large pot.  Cook chicken, garlic, basil, and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.  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.  Cook and drain rigatoni according to package directions.  Stir rigatoni and vegetables into chicken mixture; cook until hot.  Serve with cheese.  

Serves 8