Saute or brown 6 to 8 chicken breast tenders (breaded) with 1/2 cup chopped onion and 1/4 cup chopped pepper in electric skillet.

Meanwhile cook and drain rigatoni.

When chicken is done, blot off any fat that cooked out of chicken. Add 2 cans pasta style tomatoes and 1 small can V-8 juice, and 1/2 tomato can of water. Add pasta. Salt and pepper to taste, 1/2 teaspoon basil, 1/2 teaspoon oregano. Simmer until spices well blended.