Skillet Chicken Rigatoni

Need a quick weeknight dinner?  Look no further.  Your family will love this one. 

Frog Prince actually is the creator of this recipe; he prepared it one night when I was at school late for a meeting {this is also why there are no step-by-step photos for this recipe}.

We both loved it and will make it again – especially as chilly weather settles in over our area of the country.  Bring on sweatshirts, warm beverages & cozy casseroles.   

Chicken Rigatoni Skillet

Ingredients

• 1/2 box, rigatoni pasta
• 1 (14 oz) can tomato sauce
• 1 C cooked, shredded chicken (canned chicken will work too)
• 1 C fresh or frozen spinach
• 4 oz. baby bella mushrooms, sliced
• 1 medium red bell pepper, chopped
• 4 medium roma tomatoes
• 1 tsp. Italian seasoning
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 T minced onion
• 1/2 tsp. minced garlic
• 1/4 tsp. paprika
• 1 T brown sugar or 1 tsp. honey/maple syrup
• Pinch of cinnamon
• Parmesan cheese, for garnish

Directions

Begin by boiling the pasta according to package directions.  Drain & then set aside. 

In a large skillet, sauté the bell peppers and mushroom slices until crisp-tender.  Add in the diced roma tomatoes.  Toss in the cooked diced or shredded chicken. 

Add the tomato sauce, and all the spices.  Add the sugar and cinnamon.  Simmer for 15 minutes until veggies are tender. 

Add in the spinach.  Then, pour in the rigatoni.  Stir & remove from the heat. 

Garnish with Parmesan cheese. 

Serve warm.