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Chicken and Rigatoni




Source of Recipe


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List of Ingredients




6 to 8 breaded chicken tenders
1/2 cup chopped onion
1/4 cup green peppers
1/2 pound rigatoni (about 2 1/2 cups)
2 cans pasta-style tomatoes
1 can V-8 juice
1/2 tomato can water
1/2 teaspoon basil
1/2 teaspoon oregano
Salt and pepper to taste



Recipe



Sauté the chicken tenders, onion, and green peppers in a large nonstick skillet that has been sprayed with vegetable cooking oil spray. Cook until lightly browned.

Meanwhile, cook the rigatoni according to package directions until just tender. Drain and keep warm.

When the chicken is done, blot off any fat that cooked out. Add the tomatoes, V-8 juice, water and pasta. Stir in the seasonings and simmer until well blended.

Serves 6.