EASY CHICKEN RIGATONI

Easy Chicken Rigatoni image

Our chicken rigatoni has some fancy extras, including olives and portobello mushrooms. But it's still a quick and easy weeknight recipe!

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 Tbsp. butter
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
2 cloves garlic, minced
1 red pepper, chopped
1/4 lb. portobello mushrooms, chopped
1 jar (15 oz.) CLASSICO Spicy Tomato & Parmesan Cream Pasta Sauce
1/4 tsp. ground black pepper
3-1/2 cups rigatoni pasta, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/2 cup chopped fresh basil
1 can (2.22 oz.) sliced black olives, drained

Steps:

Melt butter in large skillet on medium heat. Add chicken; cook and stir 5 to 6 min. or until no longer pink. Add onions and garlic; cook and stir 1 min. Add red peppers and mushrooms; cook 5 min., stirring frequently. Stir in pasta sauce and black pepper; simmer on medium-low heat 10 min., stirring occasionally.
Meanwhile, cook pasta as directed on package, omitting salt.
Add cream cheese, basil and olives to chicken mixture; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Drain pasta. Add to pasta sauce mixture; stir until evenly coated.

Nutrition Facts : Calories 520, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g