Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 - 1 1/2 pounds boneless skinless chicken breasts* (cut into large cubes)
  • 1 (4 oz) package sliced mushrooms
  • 1 (14.5 oz) can diced tomatoes
  • 1/4 cup white wine
  • 3 cups chicken broth
  • 1 (16 oz) box rigatoni
  • 4 cloves garlic (pressed)
  • 1 (4 oz) log log goat cheese
  • 1 1/2 teaspoon dried basil
  • 1/4 cup parmesan

Instruction

  • Heat a large stock pot over medium heat. Once hot add in olive oil and coat the pan.
  • Add in the chicken chunks and sliced mushrooms.
  • Saute for 5 minutes.
  • Add in the rest of the ingredients: diced tomatoes, white wine, chicken broth, rigatoni, garlic, goat cheese, and dried basil.
  • Stir to combine.
  • Raise heat to high and bring to a simmer.
  • Adjust heat, if necessary, and keep at a simmer for about 12-14 minutes or until the liquid has mostly absorbed, the noodles are tender, and the chicken is cooked. Make sure to stir regularly.
  • In the last 2 minutes, stir in the parmesan.
  • Add salt, to taste, if necessary.
  • Let sit for about 5 minutes, so the sauce has a chance to thicken, and serve immediately!