Saucy Chicken Rigatoni
|Onion||1 Medium, chopped to make 1/2 cup|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Canned tomatoes||14 1⁄2 Ounce, cut up|
|Canned tomatoes||7 1⁄2 Ounce, cut up|
|Rigatoni pasta/Elbow macaroni||2 Cup (32 tbs) (Dried)|
|Water||1 1⁄4 Cup (20 tbs)|
|Sliced mushrooms||2 1⁄2 Ounce, drained (1 Jar)|
|Dried italian seasoning||1 Teaspoon, crushed|
|Ground red pepper||1⁄8 Teaspoon|
|Chopped cooked chicken/Turkey||1 1⁄2 Cup (24 tbs)|
|Fresh basil leaves||4|
In a large saucepan cook onion and garlic in hot oil until tender.
Stir in both cans of undrained tomatoes, the 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 still firm, stirring occasionally.
Stir chicken or turkey into pasta mixture; heat through.
If desired, garnish with basil.