16 oz Creamette® Rigatoni
2 Tbsps olive oil
1 1/2 lbs boneless skinless chicken breast, cut into 1 inch cubes
1 1/2 cups sliced fresh mushrooms
1/2 cup onion, chopped
2 each garlic cloves, minced
1 each bay leaf
1 Tbsp fresh rosemary, stemmed and chopped
1 tsp salt
1 can (28 oz.) whole tomatoes, undrained and chopped
1 can (15 oz.) tomato sauce
  grated Parmesan cheese (optional)

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  Meanwhile, in 5-quart saucepan over medium-high heat, heat olive oil; add chicken. Cook until browned, about 10 minutes; push to one side of saucepan.

3.  Add mushrooms, onion, garlic, bay leaf, rosemary and salt. Cook 5 minutes or until mushrooms are tender, stirring occasionally.

4.  Add tomatoes with juice and tomato sauce; heat to boiling. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Discard bay leaf.

5.  Place hot cooked pasta on serving platter; arrange chicken pieces on top. Pour sauce over pasta and chicken. Serve with Parmesan cheese if desired.