Baked Chicken Rigatoni

Ingredients

1 lb. boneless, skinless chicken breast halves, cut into 1/4-inch pieces

1 (8-oz.) pkg. fresh mushrooms, sliced

1 medium onion, chopped

2 tbsp. vegetable oil

1 lb. rigatoni pasta

1 (2.25-oz.) can sliced pitted ripe olives, drained

6 pepperoncini peppers, sliced?

2 cups lowfat milk

2 (8-oz.) pkgs. cream cheese, cubed and softened

1/4 cup butter

1 (14.25-oz.) can diced tomatoes, undrained

1/2 cup grated Parmesan (2 oz.)

1 medium red bell pepper, chopped

1 medium green bell pepper, chopped

Directions

Prep Time

20 minutes

Cook Time

50 minutes*

Ready in

1 hour 10 minutes*

Preheat oven to 350°F. Cook rigatoni al dente according to package directions; drain and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Stir in chicken, mushrooms, onion and bell peppers; cook about 5 minutes or until chicken is no longer pink. In a large bowl carefully combine cooked rigatoni, chicken mixture, olives and pepperoncini. Set aside.
In a medium saucepan combine milk, cream cheese and butter. Cook and stir over medium heat until smooth. Stir in tomatoes and Parmesan; cook until cheese dissolves. Pour over chicken mixture.
Transfer to a 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until bubbly. Let stand 5 minutes before serving.

Serving Size

Per Serving

Calories 637, Calories Fat 319, Total Fat 35g, Saturated Fat 18g, Cholesterol 111mg, Sodium 636mg, Carbohydrate 52g, Protein 26g