Rigatoni Red with Chicken and Mushrooms

Yields: 4 -5 servings

Ingredients:

½ package of Rigatoni Pasta

2 tbsp extra-virgin olive oil

6 mushrooms, sliced

2 chicken breasts

Salt and freshly ground black pepper for seasoning

2 cups Simple Tomato Sauce

¼ cup half and half

Parmesan cheese for topping

Parsley for topping

Directions:

1. Portion 2 chicken breasts into 4-6 pieces.  Season one side liberally with salt and pepper.

2. Boil water and season with olive oil and salt.  Cook rigatoni until al dente, usually 9-10 minutes.  Drain and set aside.  

3. While pasta is cooking, heat up a large pan or a wok with oil on high heat.  Cook chicken for 3 minutes on each side.  Once cooked, remove from pan.  Add mushrooms to wok and sauté for 2 minutes.  Remove from pan and set aside.  

4. Add tomato sauce to wok and heat on medium for 10 minutes or until it starts to simmer.  Then add ¼ cup of half and half (or heavy cream).  Let simmer for another 5 minutes on medium heat.

5. Slice the chicken breast and add chicken and mushroom into the pan along with the cooked rigatoni.  Stir together and simmer for another 5-10 minutes.  Serve with Parmesan cheese and parsley.