Instructions:

• Dice the onions and chicken.
• Heat a large skillet over medium heat. Add a drizzle of olive oil, the onions and the garlic. Sauté for 2-3 minutes until onions are translucent.
• Add the chicken. Season with 1 tsp. of chili powder, ½ tsp. cumin, ⅛ tsp. ground red pepper, ¼ tsp. black pepper, and a ½ tsp. of salt. Add ½ cup Zesty Italian dressing. Bring to a boil and reduce heat. Simmer for 15-20 minutes until chicken is tender and cooked through. Drain.
• Add one jar of marinara sauce, the remaining ¼ cup of Zesty Italian, an additional teaspoon of chili powder, ½ tsp. cumin, ⅛ tsp. ground red pepper and a pinch of black pepper. Mix together and simmer for another 10-15 minutes.
• In the meantime, bring a large pot of water to a boil. Season liberally with salt. Add one pound of rigatoni and cook according to package directions. Drain and add back into the pot with a couple pats of butter. Stir well.
• When the chicken and sauce are done, carefully pour it into the large pot of pasta. Stir together well. Cover and let it sit for 5 minutes to allow the flavors to blend.
• Serve with fresh grated Parmesan cheese and enjoy!