Place oil in a large frying pan over medium heat. Add the onions and garlic and cook, stirring for 2-3 minutes.
Add chicken to the pan. Cook, stirring occasionally until the chicken is lightly browned on the outside before adding the mushrooms and capsicum to the pan. Cook, for a further 2-3 minutes.
Add the passata or pasta sauce to the pan. Bring to the boil then reduce heat to low and simmer for 5-7 minutes. Add the cream. Stir to combine and continue to simmer on low heat for a further 5 minutes.
In the meantime, bring a large pot of salted water to the boil and cook the rigatoni for 12-15 minutes or until al dente.
Use a slotted spoon to transfer the cooked rigatoni from the pot of boiling water to the creamy tomato sauce. Stir to combine.
Serve the creamy tomato rigatoni with parmesan cheese, chilli flakes and basil leaves.
Ingredients
Directions
Place oil in a large frying pan over medium heat. Add the onions and garlic and cook, stirring for 2-3 minutes.
Add chicken to the pan. Cook, stirring occasionally until the chicken is lightly browned on the outside before adding the mushrooms and capsicum to the pan. Cook, for a further 2-3 minutes.
Add the passata or pasta sauce to the pan. Bring to the boil then reduce heat to low and simmer for 5-7 minutes. Add the cream. Stir to combine and continue to simmer on low heat for a further 5 minutes.
In the meantime, bring a large pot of salted water to the boil and cook the rigatoni for 12-15 minutes or until al dente.
Use a slotted spoon to transfer the cooked rigatoni from the pot of boiling water to the creamy tomato sauce. Stir to combine.
Serve the creamy tomato rigatoni with parmesan cheese, chilli flakes and basil leaves.