Creamy Chicken Rigatoni

CREAMY CHICKEN RIGATONI

1 tbsp olive or vegetable oil
1 lb boneless, skinless chicken breast halves, cut into 1 inch pieces
2 cloves garlic, finely chopped
2 tsp dried basil leaves
2 tsp dried oregano leaves
2 cans (14 1/2 oz) diced tomatoes, well drained
2 cups heavy whipping cream
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground red pepper (i didn't put this much because i didn't want it to be hot)
2 1/2 cups rigatoni pasta (i used penne because they didn't have any whole wheat rigatoni)
1 package (16 oz) frozen broccoli, red pepper, mushrooms, and green beans (the publix brand is called the japanese mix)
shredded parmesan if desired

Heat oil in dutch oven over medium-high heat. Cook chicken, garlic, basil and oregano in oil about 5 minutes, until chicken is no longer pink in center.
Stir in tomatoes, whipping cream, salt, pepper and red pepper. Heat to boiling. Reduce heat to low and simmer uncovered about 10 minutes or until slightly thickened.
Cook and drain pasta as directed. Stir in pasta and vegetables into chicken mixture and cook until hot.