Spicy Pasta Casserole

• 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

1. Preheat oven to 350u0b0.
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.

creamette rigatoni pasta, skinless, olive oil, red pepper, whipping cream, basil leaves, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941246 (may not work)