- 8 oz Rigatoni
- 1 T chicken bouillon granules
- 3 c frozen Southwestern seasoned- chicken strips
- 1 c frozen green peas
- 1 14-1 oz can diced tomatoes with green- pepper and onion, drained
- 1/2 t salt
- 1/4 t chili powder
- 1/8 t garlic powder
- 1/2 c sharp cheddar cheese, – shredded
How to Make Rigatoni Chicken
Cook pasta according to package directions, adding bouillon granules.
Cook 7 minutes; add chicken and peas.
Cook 3 minutes or until pasta is done or al dente. Drain completely.
Return pasta mixture to cooking pot; stir in tomatoes, salt, chili powder, and garlic powder.
Cook over low heat 5 minutes or until heated through. Stir in cheese.
Transfer to a serving bowl and serve immediately.