Chicken Rigatoni with Cream Cheese Sauce

This was a delightful little dish from Lynsey Lou's Place. I love her blend of flavors and creative additions. This is definitely a nice, easy keeper!

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  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:
  
  
  
• Busted!
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Ingredients:

• 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

Cream Sauce:

• 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.

Cream Sauce:
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.