Philadelphia Pene Rigate with Chicken & Cream Cheese

Ingredients

16 cups Pene regate pasta

3 whole chicken breasts

2 tablespoons rosemary

5 tablespoons basil

5 tablespoons oregano

1 tsp blackpepper

Salt (to taste)

½ green olives

1/4 – ½ sour cream or plain yogurt

3 tsp sugar

½ parmesan cheese

250 g Philadelphia cream cheese (light or original)

4 bell peppers

2-3 tomatoes (big)

¼ olive oil

4 tbsp canola / vegetable oil

Method:

1. Bring water to boil, stir in pasta, add some oil and salt and cook it to your preference

2. using a strainer, rinse and drain pasta, transfer to a large bowl and add salt to taste, basil, oregano and parmesan cheese and olive oil, mix well and set aside

3. mix olive oil and rosemary with chicken breast and steam cook until soft, take out and let cool a bit then chop to bite size pieces and set aside

4. chop tomatoes and bell peppers as seen in the video

5. in a large sauce pan or large deep skillet stir fry the chicken in some canola and olive oil on medium high heat, then mix in the bell peppers and mix those for few minutes then add the chopped tomatoes then turn down the heat to low

6. now season with salt, black pepper, sugar, parmesan cheese, basil and oregano an mix to incorporate

7. mix in the cream cheese and stir everything gently until cheese melts. I tuned off the heat and added some more oregano and then mixed in the plain yogurt. Take this time to taste and make any adjustments

8. once it melts, take it off the heat and pour it directly onto the pasta bowl and mix well. Add the olives. & Serve It warm!

Bon Apetite! ^_^