Chicken Broccoli Pasta

Name: Chicken Broccoli Pasta
Ingredients: 8 ounces rigatoni pasta (dry); 2 cups broccoli florets (frozen is fine); 1 1/2 lbs rotisserie-cooked chicken; 1 (5 ounce) package garlic & herb spreadable cheese (semi soft); 3/4 cup milk; 1/4 cup sun-dried tomato packed in oil (drained or snipped); Italian parsley; fresh ground pepper; parmigiano-reggiano cheese (as garnish)

9 ingredients

6 steps

Ingredients

8 ounces rigatoni pasta (dry)
2 cups broccoli florets (frozen is fine)
1 1/2 lbs rotisserie-cooked chicken
1 (5 ounce) package garlic & herb spreadable cheese (semi soft)
3/4 cup milk
1/4 cup sun-dried tomato packed in oil (drained or snipped)
Italian parsley
fresh ground pepper
parmigiano-reggiano cheese (as garnish)

Directions

1

In a large saucepan, cook pasta, add broccoli during last 3 minute of cooking time, when al dente remove, drain. pasta and broccoli.
2

While pasta is cooking, remove meat from chicken, coarsely chop.
3

In the same pan you cooked the pasta, combine cheese, milk and tomatoes; cook until cheese begins to melt.
4

Add pasta and chicken, heat thoroughly, season with fresh ground pepper; add parsley right before removing from heat.
5

If the mixture needs to be thinned, add a tad more milk.
6

Serve with Parmesan cheese or Parmigiano Reggiano Cheese if desired.