1 pound skinned boneless chicken breast halves, cut in 1-inch pieces and seasoned with salt and pepper
2 Tablespoons olive oil
2 (26-ounce) jars Classico di Roma Arrabbiata (Spicy Red Pepper) or Classico di Napoli (Tomato and Basil) Pasta Sauce
1/4 cup whipping cream
1/4 cup chopped fresh OR 1 teaspoon dried basil leaves
1 (1-pound) package rigatoni, cooked and drained
1/2 cup grated Parmesan cheese
3 Tablespoons chopped fresh parsley
Preheat oven to 350ºF (See note below).
In Dutch oven, over medium-high heat, cook and stir chicken in oil until chicken is lightly browned.
Stir in pasta sauce, cream and basil.
Bring to a boil; reduce heat and simmer covered 10 minutes.
Stir in rigatoni and Parmesan cheese.
Turn into greased 13 x 9-inch baking dish.
Cover, bake 35 minutes or until hot and bubbly.
Top with parsley and additional Parmesan cheese if desired.
* Sender noted: I often serve this without baking it, just making sure that everything is cooked well.