Our chicken rigatoni has some fancy extras, including olives and portobello mushrooms. But it's still a quick and easy weeknight recipe!
What You Need
Original recipe yields 6 servings
2 Tbsp. butter
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1 red pepper, chopped
1/4 lb. portobello mushroom s, chopped
1 jar (15 oz.) CLASSICO Spicy Tomato & Parmesan Cream Pasta Sauce
1/4 tsp. ground black pepper
3-1/2 cups rigatoni pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup chopped fresh basil
1 can (2.22 oz.) sliced black olives, drained
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Let's Make It
Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
Meanwhile, cook pasta as directed on package, omitting salt.
Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.
Sprinkle with crushed red pepper before serving.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 54g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.