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.
Serving size: Complete recipe
Calories 1486 Calories from Fat 214
% Daily Value*
Total Fat 24 g36.6%
Saturated Fat 2.5 g12.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1459.7 mg60.8%
Total Carbohydrates 238 g79.5%
Dietary Fiber 23.6 g94.6%
Sugars 21.1 g
Protein 96 g193%
Vitamin A 95.2% Vitamin C 125.5%
Calcium 27.7% Iron 71.1%
*Based on a 2000 Calorie diet