I think the only thing I'd change is to double the sauce; other than that - big winner!
Check out my little green bean thief:
- 8 ounces rigatoni pasta
- 3-4 Chicken cutlets -cubed
- Olive oil-for drizzling
- Fresh cracked pepper- to taste
- Garlic salt - to taste
- 2 1/2-3 Cups sugar snapped peas-prepared as directed
- Parmesan cheese-for sauce and to garnish
- 2 ounces cream cheese-at room temperature
- 2-3 tablespoons butter
- 1/4-1/2 cup milk
- Fresh cracked pepper-to taste
Bring large pot of salted water to a boil. Add pasta, and cook about 8-10 minutes. Once finished, drain the pasta and set aside.
Warm some olive oil in a skillet and then add cubed chicken. Stir in chicken and season with pepper and garlice salt. Cook about 5 minutes, until chicken is cooked entirely through. Remove chicken to drain.
In a small sauce pan add cream cheese and butter, melt together over low to medium heat.
Continue until the blend is smooth and creamy. Stir in milk, fresh cracked pepper and 1/4 cup parmesan cheese.
Simmer mixture over low heat for 2-3 minutes, stirring constantly.
Once finished combine chicken, pasta, sugar snap peas and cream sauce and mix together.
Serve with parmesan cheese on top along with fresh cracked pepper.