Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 pk Creamette Rigatoni, cooked
-as package directs, and
-drained
1 lb Skinned boneless chicken
-breast halves, cut in 1"
-pieces and seasoned with
-salt and pepper
2 tb Olive oil
2 cn Classico di Roma Arrabiatta
-(Spicy Red Pepper) or
-Classico di Napoli (Tomato
- Basil) Pasta Sauce
1/2 c Borden or Meadow Gold
-Whipping Cream
1/4 c Chopped fresh basil
-OR
1 ts Dried basil leaves
1/2 c Grated Parmesan cheese
3 tb Chopped fresh parsley

Preheat oven to 350'F. In Dutch oven, over medium-high heat, cook and
stir chicken in oil until chicken is lightly browned. Stir in pasta
sauce, cream and basil. Bring to a boil; reduce heat and simmer
covered 10 minutes. Stir in rigatoni and Parmesan cheese. Turn into
greased 13x9" baking dish. Cover; bake 35 minutes or until hot and
bubbly. Top with parsley and additional Parmesan cheese if desired.
Refrigerate leftovers. Submitted By MICHAEL ORCHEKOWSKI On
08-12-95

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