In a large skillet heat oil over medium-high heat. Add chicken, mushrooms, onion and bell peppers; cook and stir 5 minutes or until chicken is no longer pink.
Meanwhile, cook rigatoni al dente according to package directions; drain. In a large bowl combine cooked rigatoni and chicken mixture. Season to taste with salt and pepper.
Preheat oven to 350°F. For sauce, in a medium saucepan combine milk, cream cheese and butter. Cook and stir over medium heat until smooth. Stir in tomatoes and Parmesan. Stir sauce into rigatoni–chicken mixture.
Transfer to a rectangular 3-quart baking dish. Bake, covered, 30 minutes or until bubbly. Let stand 5 minutes before serving.
|Serving Size 1|
|Amount Per Serving|
|Calories 460||Calories from Fat 137|
|% Daily Value*|
|Total Fat 15g||23%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 51g||17%|
|Dietary Fiber 4g||16%|