1 medium onion, chopped
1 tablespoon cooking oil
2 cups dry rigatoni
2 1/2 ounces sliced mushrooms
1/2 teaspoon red pepper
1 clove garlic, minced
22 oz can diced tomatoes
1 1/4 cups water
1 teaspoon Italian seasoning
1 1/2 cups cooked chicken, chopped
1. In a large saucepan, cook onions and garlic in hot oil until tender and brown. Stir in undrained tomatoes, rigatoni, water, mushrooms, seasonings, and pepper.
2. Bring to a boil and reduce heat. Cover and simmer about 20 minutes or till pasta is tender.
3. Stir in chicken. Heat through.
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