1 1-lb. Package rigatoni, cooked as package directs, and
drained
1 pound boneless, skinless chicken breasts, cut into 1
inch pieces, season with salt and pepper
2 T. olive oil
2 (26 oz) jars spaghetti sauce
½ c. whipping cream
1 t. dried basil
½ c. parmesan cheese
3 T. chopped fresh parsley
Preheat oven to 350 degrees. In large pan, over medium high heat, cool and stir chicken in oil
until chicken is lightly browned. Stir
in pasta sauce, cream and basil. Bring
to a boil, reduce heat and simmer covered 10 minutes. Stir in rigatoni and parmesan cheese. Turn into greased 13x9 pan.
Cover and bake 35 minutes or until hot and bubbly. Top with parsley and additional parmesan
cheese.