Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup White Onion, diced
- 1/4 cup Cento Jalapeno Peppers Diced
- 2 tbsp Bellino Minced Garlic
- 1 1/2 lb Chicken Breasts, diced
- 1 cup Cento Low Sodium Chicken Stock
- 1 can Cento Organic Fire Roasted Diced Tomatoes (14.5 oz)
- 1 lb Anna Rigatoni
Directions
Heat oil in a large skillet over medium heat. Add onions and jalapenos, sauté for 3 minutes. Stir in garlic and chicken, then sauté an additional 5 minutes. Deglaze the pan with chicken stock, then add tomatoes and cover. Cook for 20 minutes, stirring often. Cook pasta according to package instructions. Pour sauce over drained pasta and serve. Serves 4.
