Chicken Rigatoni

• 4-1/2 cups rigatoni pasta, uncooked
• 2 Tbsp. extra virgin olive oil
• 1/2 lb. (225 g) boneless skinless chicken breasts, cut into bite-size pieces
• 1 each onion and red pepper, chopped
• 1/4 lb. (115 g) portobello mushrooms, gills removed, mushroom caps and stems chopped
• 2 cloves garlic, minced
• 1/3 cup sliced black olives
• 1 jar (410 mL) Classico di Lombardia Rosee Pasta Sauce
• 115 g mascarpone
• 1/3 cup chopped fresh basil

1. Heat oil in large deep nonstick skillet on medium heat.
2. Add chicken; cook 5 min.
3. or until evenly browned, stirring frequently.
4. Cook pasta as directed on package, omitting salt.
5. Meanwhile, add onions, peppers and mushrooms to chicken; cook 3 to 5 min.
6. or until chicken is done and vegetables are softened, stirring frequently and adding garlic for the last 2 min.
7. Add pasta sauce to chicken mixture; stir.
8. Simmer on medium-low heat 5 min.
9. or until heated through, stirring occasionally.
10. Add mascarpone; cook and stir 1 min.
11. or until blended.
12. Remove from heat.
13. Drain pasta.
14. Add to chicken mixture along with the basil; mix lightly.

rigatoni pasta, extra virgin olive oil, chicken breasts, onion, portobello mushrooms, garlic, black olives, pasta sauce, mascarpone, fresh basil

Taken from www.kraftrecipes.com/recipes/chicken-rigatoni-189016.aspx (may not work)