Rigatoni with Chicken Thighs

Courtesy of Philadelphia Cooking Creme
Directions for: Creamy Chicken Florentine

Ingredients

3 cup penne pasta, uncooked

1 Tbsp cooking oil

1 lb(s) boneless skinless chicken breasts, cut into strips

1 orange pepper, cut into strips

4 cup tightly packed baby spinach leaves

1 tub (270 g) Philadelphia Herb & Garlic Cooking Creme Cream Cheese Product

2 Tbsp toasted pine nuts

Directions

1. COOK pasta as directed on package, omitting salt.

2. MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done. Stir in peppers and spinach; cook 2 min., stirring frequently. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through.

3. DRAIN pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Top with pine nuts. Serve immediately.

4. TIP: Substitute 2 cups small broccoli florets for the peppers and spinach, adding the broccoli to the cooking water for the last 2 min. of the pasta cooking time.

See more: Chicken, Cheese, Dinner, Quick and Easy