Elaine's Creamy Tomato Rigatoni With Chicken

I wasn't following a recipe for this one and it turned out quite well. I had the ingredients on hand and came up with it (the fun way to cook!). This makes a lot but is good for a few people eating or for refrigerating for a meal a little later during the week.

Ingredients:

• 3 cloves of garlic (pressed)
• 3 tbsp olive oil
  
• 6 chicken thighs
• 2 tbsp Italian fine herbs
  
• 1 container of fat-free sour cream
• 14 oz of canned tomatoes (half a large can) including half of the liquid
• 1 tsp red pepper flakes (for a little kick)
• 1 tsp salt (I use No Salt)
• 3 cups rigatoni (or similar sized pasta
• 1 tbsp parsley (fresh or flakes)
  

Preparation:

• In a dutch oven or large frying pan, sautee the pressed garlic in the olive oil for 5 minutes
• Add chicken to the pan and fry until cooked and turning sides (about 10 minutes)
  
• Prepare pasta as directed on the package (do not rinse)
• Combine sour cream and canned tomatoes
  
• Add sour cream mixture to the chicken and bring to a boil stirring frequently
  
• Drain pasta and add to the pan along with parsley, salt, and red pepper flakes and mix well
  
• Cover, reduce heat and simmer for 20 minutes, stirring occasionally.
• Serve with Parmesan cheese (optional)