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Saucy Chicken Rigatoni

1 medium onion, chopped

1 garlic clove, finely minced

1 tablespoon vegetable oil

1 (14 1/2-ounce) can diced tomatoes

1 (7 1/2-ounce) can diced tomatoes

2 cups dry rigatoni or elbow macaroni

1 1/4 cups water

1 (2 1/2-ounce) jar sliced mushrooms, drained

1 teaspoon dried Italian seasoning, crushed

1/8 teaspoon ground red pepper (cayenne)

1 1/2 cup (8 ounces) chopped cooked chicken or turkey

1. In a large saucepan cook onion and garlic in hot oil until tender. Stir in both cans of undrained tomatoes, pasta, water, mushrooms, Italian seasoning and, if desired, ground red pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until pasta is tender but slightly firm, stirring occasionally.
2. Stir in chicken or turkey; heat through.

Makes 4 servings.