Instructions

1. Preheat oven to 400 F.
2. Marinate chicken with honey, chili seasoning and lime juice in the refrigerator for 30 minutes. Place in baking dish and bake 30-35 minutes or until internal temperature reaches 165 F. Set aside.
3. Rinse tomatoes and mushrooms, then pat dry.
4. In a large skillet, add grapeseed oil and warm over medium heat for 3-4 minutes. Add tomatoes along with Italian seasoning. Stir constantly for 3 minutes or until skins start to blister. Remove tomatoes from skillet.
5. Saute mushrooms for 3-4 minutes. Place in bowl set aside with tomatoes.
6. Bring large stock pot of water to a boil and cook rigatoni per instructed on package.
7. Add Italian sausage and garlic to skillet. Cook until browned.
8. Incorporate the garlic cream sauce and marinara sauce with the sausage. Add 1 cup of pasta water before draining.
9. Thinly slice chicken breast. Fold into the sausage and sauce mixture.
10. Stir in the tomatoes and mushrooms.
11. In a large bowl or kettle, add rigatoni noodles and sauce mixture. Stir to combine. Serve with dried parsley.