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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Found on the back of a box of Ronzoni Rigatoni. I'm curious about the calorie content since it was quite tasty Ingredients:
1 lb rigatoni pasta |
2 tablespoons olive oil |
1 1/2 lbs chicken breasts |
3 cups mushrooms, sliced |
1/2 cup onion, chopped |
2 garlic cloves, chopped |
1 bay leaf |
1 teaspoon dried rosemary leaves |
1 teaspoon salt |
1 (28 ounce) can tomatoes, whole, undrained |
1 (15 ounce) can tomato sauce |
1/4 cup parmesan cheese |
Directions:
1. Cook past according to package directions.
2. Meanwhile, in 5-quart saucepan over medium-high heat, heat oil; add chicken. Cook until browned, about 10 minutes; push to one side of saucepan.
3. Add mushrooms, onion, garlic, bay leaf, rosemary, and salt. Cook 5 minutes or until mushrooms are tender.
4. Add tomatoes with juice and tomato sauce; heat to boiling.
5. Reduce heat; simmer, uncovered, 15 minutes, stirring occassionally.
6. Discard bay leaf.
7. Toss hot pasta and sauce; serve with fresh parsley and cheese.
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