- 8 oz. dried rigatoni
2 cups fresh broccoli florets
1 2 to 2-1/4 lb. whole roasted chicken
1 5.2-oz. pkg. semisoft cheese with garlic and fine herbs
3/4 to 1 cup milk
1/4 cup oil-packed sun-dried tomatoes, drained and snipped
1/4 teaspoon freshly ground black pepper
Fresh Italian (flat-leaf) parsley, optional
- In large saucepan cook pasta according to package directions, adding broccoli florets during the last 3 minutes of cooking time.
- While pasta is cooking, remove meat from roasted chicken. Coarsely chop chicken. Drain pasta and broccoli; set aside.
- In same saucepan combine cheese, the 34 cup milk, tomatoes, and freshly ground black pepper. Cook and stir until cheese is melted.
- Add pasta mixture and chicken. Heat through. If necessary, thin with additional milk. Sprinkle fresh parsley.
- Pasta, Main Dishes
- North American