Saucy Chicken RigatoniAnita & Warren

1/2 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1 tablespoon cooking oil
2 14-ounce cans tomatoes, cut up
4 or 5 cups packaged dried rigatoni
1 & 1/4 cups water
1 2 & 1/2-ounce jar slice mushrooms, drained
3/4 teaspoon dried Italian seasoning, crushed
1/8 teaspoon ground red pepper (optional, but I include it)
1 & 1/2 cups cooked, chopped chicken or turkey (optional) about 8-ounces
Fresh basil leaves (optional)

In a large saucepan, cook onion and garlic in hot oil until tender but not brown. Stir in undrained tomatoes, pasta, water, mushrooms, Italian seasoning, and if desired, ground red pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until pasta is tender but slightly firm, stirring occasionally to prevent the pasta from sticking to the pan.

Stir in cooked chicken or turkey, if desired, and heat through. Garnish with fresh basil leaves.

4-6 servings

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