| 2 tbsp | (30 mL) Olive oil, divided |
| 3 | Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite sized pieces |
| 1 | (8 oz) Package mushrooms, roughly chopped |
| 1 | Large onion, chopped |
| 4 | Ripe tomatoes, chopped |
| 1/2 cup | (125 mL) Chicken broth |
| 3/4 lb | (340 g) Rigatoni pasta |
| 1 | Bunch fresh basil, finely chopped |
| Freshly grated Parmesan cheese |
HEAT 1 tbsp (15 mL) of olive oil in a large skillet oven medium-high. Add chicken and cook for 8-10 minutes, stirring occasionally until golden brown. Remove the chicken and set aside. Add the remaining oil to the same pan. Add onions and mushrooms and cook for 5-6 minutes or until tender. Return the chicken to the pan along with tomatoes and broth. Bring to a boil then reduce heat and simmer for 10 minutes. The internal temperature of the chicken should reach 165°F (74°C).
MEANWHILE bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well.
REMOVE the chicken mixture from the heat and stir in fresh basil and cooked pasta. Serve sprinkled with Parmesan cheese.
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