ingredients

• 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 dried tomatoes, drained and snipped
• 1/4  teaspoon freshly ground black pepper
•   fresh Italian (flat-leaf) parsley, optional

directions

1. 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.

2. In same saucepan combine cheese, the 34 cup milk, tomatoes, and 14 teaspoon 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. Makes 4 servings.