Creamy Chicken and Mushroom Riggies

In a skillet over medium heat, add oil and sauté minced garlic until lightly golden.
Add cubed chicken to the skillet and sauté until lightly golden and no longer pink in the middle.
Add sliced mushrooms and diced green pepper to the skillet; cook until softened.
Reduce heat to low.
In a separate saucepan, heat the spaghetti sauce.
Optionally, add white wine and heat through.
Stir in whipping cream in small amounts until the sauce becomes orange in color.
Add the creamy sauce to the chicken mixture in the skillet; stir to mix.
Place the cooked rigatoni pasta in a large serving bowl.
Top with the sauce mixture and toss to combine.