I resorted to an older cookbook of mine for this pasta. The cookbook is an oldie but goodie. I actually used it for the Italian Sausage Ravioli with Roasted Red Pepper Cream post.
2 teaspoons olive or vegetable oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 clove garlic, finely chopped
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 can (14 1/2 ounces) dice tomatoes, well drained
1 cup whipping (heavy) cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground red (cayenne) pepper
1 1/3 cups uncooked rigatoni pasta (4 ounces)
1/2 bag (16-0unce size) frozen broccoli, red pepper, onions and mushrooms, thawed and well drained
Shredded Parmesan cheese, if desired
Heat oil in 12-inch skillet 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.
Cook and drain pasta as directed on package. Stir pasta and vegetables into chicken mixture; cook until hot. Serve with cheese.
Makes 4 servings.
Again, we were completely surprised as how flavorful and tasty this pasta tasted, and I'm already thinking about when I need to make it again. Note: I rarely make anything twice.