Garlic Chicken Rigatoni

• 8 ounces uncooked rigatoni or large tube pasta
• 1/4 cup sun-dried tomatoes (not packed in oil)
• 1/2 cup boiling water
• 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 teaspoon garlic salt
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil, divided
• 1-1/2 cups sliced fresh mushrooms
• 3 garlic cloves, minced
• 1/4 cup reduced-sodium chicken broth
• 1/4 cup white wine or additional reduced-sodium chicken broth
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon dried basil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup grated Parmesan cheese

1. Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.
2. Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan.
3. In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through.
4. Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

rigatoni, tomatoes, boiling water, chicken breasts, garlic salt, flour, olive oil, mushrooms, garlic, chicken broth, white wine, parsley, dried basil, salt, pepper, red pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/garlic-chicken-rigatoni/ (may not work)