Chicken And Portobello Mushroom Pasta Bake

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Men's Health


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8 ounces small rigatoni pasta

2 tablespoons olive or vegetable oil

1 pound boneless, skinless chicken breasts, cut into 1" pieces

2 large portobello mushroom caps, sliced

1 onion, halved and sliced

2 red bell peppers, cut into strips

2 cans (10 ounces each) condensed cream of mushroom soup

2 cups chicken broth

2 tablespoons fresh chopped sage

1/3 cup (1 1/2 ounces) grated Parmesan cheese

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