Tuesday, October 14, 2008

Chicken Rigatoni with Cream Cheese Sauce

I love pasta dishes; spaghetti, rigatoni, lasagna...pretty much any type of pasta there is I like.  It is such a versatile dish; it can be made as a main course, side dish or even an appetizer.  I was browsing through the recipes I have posted since I've started blogging and I realized I don't have very many pasta type recipes in my blog.  I wanted to change that, so in an effort to add more pasta to my blog I decided I we would have pasta for supper. 

After determining I was going to cook pasta for supper I then narrowed it down to the kind of sauce I didn't want which was a tomato based sauce.  From there I started looking through the different recipe sites to see if there was something that jumped out at me and that is when I came across this recipe on All Recipes.  After reading this recipe it gave me inspiration for what we would have for our supper.

I made a few changes, added some things and took away others and the end result was quite nice.  I also made a cream cheese cream sauce which complimented everything very well.  This was such an easy meal to throw together; and will be a "go to" meal for those nights where I need something quick, easy and tasty. 



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.

Pasta adapted from All Recipes

Cream Sauce by Lynsey Lou


1 comment:

Katie said...

Yum! I might end up changing my menu and making this tonight!

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