Sunday, October 26, 2008

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!



  • 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!


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.

2 comments:

  1. Your little thief is a cutie! The pasta looks fabulous, I've been wanting to make a creamy pasta dish lately, I think I may try this!

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  2. so i made this without using parmesan cheese, and used Adobo seasoning instead of garlic powder. needed some salt, but it was DELICIOUS! i really wanted to make a chicken and crean sauce dinner tonight but had no parmesan to make my normal alredo. this was great, and my son ate it too!! thanks!

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