Creamy Chicken and Pasta *

 1 Tbsp olive oil

3/4 pound boneless, skinless chicken breast halves, cut into 1 inch pieces

2 garlic cloves, minced

2 tsp basil

2 tsp oregano

1 can (14 1/2 oz) diced tomatoes, drained

1 cup heavy whipping cream

1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp cayenne pepper

6 oz pasta

8 oz sliced mushrooms

6 oz frozen broccoli, thawed and well drained

4 oz frozen pepper and onion mix, thawed and well drained

Shredded parmesan cheese

Heat oil in deep skillet or dutch oven. 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 cayenne.  Heat to boiling; reduce heat to low.  Simmer, uncovered, for 10 minutes or until slightly thickened.  Cook and drain pasta as directed on package, reserving 1/4 cup pasta water.  Stir pasta, pasta water, and vegetables into chicken mixture; cook until hot.  Top with shredded parmesan.

Serves 4