One Pot Pasta: Chicken Rigatoni

• 8 oz rigatoni, uncooked, rinsed in cold water to remove excess starch
• 1 1/2 lb boneless skinless chicken breasts, diced (I used 2lbs of italian sausage instead)
• 1/2 Vidalia onion, chopped
• 1 red pepper, chopped
• 28 oz crushed tomatoes
• 1 cup water or stock
• 1/2 cup white wine
• 1 tsp salt
• 1 tbsp Italian seasoning (to taste)
• 1 tsp crushed red pepper (to taste)
• 1 tsp onion powder
• 3 clove garlic, grated
• 1 Parmesan cheese for garnish, freshly grated
• 1 Torn basil for garnish

1. Combine all ingredients except the cheese and basil in a deep sided skillet or saucepan.
2. (I browned the Italian sausage before this step.)
3. Bring to a boil over high heat and reduce to a simmer.
4. Cook for 10 minutes, uncovered, stirring occasionally.
5. After 10 minutes, check the pasta.
6. If it is too al dente, add a 1/4 cup of water as needed and cook for an additional 3-5 minutes.
7. Serve warm garnished with freshly grated Parmesan cheese and torn basil.

rigatoni, chicken breasts, vidalia onion, red pepper, tomatoes, water, white wine, salt, italian seasoning, red pepper, onion, clove garlic, parmesan cheese, basil

Taken from cookpad.com/us/recipes/366074-one-pot-pasta-chicken-rigatoni (may not work)