Spicy Pasta Casserole

Name: Spicy Pasta Casserole
Ingredients: 1 lb. pkg. Creamette rigatoni pasta; 1 lb. skinless, boneless chicken breast, cut in 1-inch pieces and seasoned with salt and pepper; 2 Tbsp. olive oil; 2 (26 oz.) jars Classic di Roma Arrabbiata (spicy red pepper) or Classic Napoli sauce; 1/2 c. whipping cream; 1/4 c. chopped fresh or 1 tsp. basil leaves; 1/2 c. grated Parmesan cheese; 3 Tbsp. chopped fresh parsley

8 ingredients

8 steps

Ingredients

1 lb. pkg. Creamette rigatoni pasta
1 lb. skinless, boneless chicken breast, cut in 1-inch pieces and seasoned with salt and pepper
2 Tbsp. olive oil
2 (26 oz.) jars Classic di Roma Arrabbiata (spicy red pepper) or Classic Napoli sauce
1/2 c. whipping cream
1/4 c. chopped fresh or 1 tsp. basil leaves
1/2 c. grated Parmesan cheese
3 Tbsp. chopped fresh parsley

Directions

1

Preheat oven to 350°.
2

In Dutch oven over medium heat, cook and stir chicken in oil until chicken is lightly brown.
3

Stir in pasta sauce, cream and basil; bring to boil.
4

Reduce heat and simmer, covered, 10 minutes.
5

Stir in cooked pasta and Parmesan cheese; turn into greased 13 x 9-inch baking dish.
6

Cover.
7

Bake 35 minutes or until hot and bubbly.
8

Top with parsley and Parmesan cheese.