Chicken Rigatoni - cooking recipe

Ingredients

4 to 8 chicken breasts, boned and skinned
1 box rigatoni noodles
2 (12 oz.) cans tomato sauce
2 Tbsp. oregano flakes
1 Tbsp. crushed chicken bouillon
1/4 tsp. garlic salt
1/4 tsp. onion salt

Preparation

Brown chicken breasts in pressure cooker in butter; remove. Combine tomato sauce, chicken bouillon, oregano, garlic salt, onion salt and salt and pepper to taste; bring to a boil.
Place chicken in sauce.
Cover and cook for 15 minutes.
While chicken is cooking, boil rigatoni noodles.
(Noodles are done when they flatten out.)
After cooking noodles, rinse under cold water. Remove chicken from tomato sauce, place on a serving dish.
Run noodles under hot water and add to tomato sauce.
Chicken breasts are served alongside the noodles.