Creamy Herbed Chicken, Rigatoni & Spinach

8 oz uncooked rigatoni

2 teaspoons olive oil

1 onion, diced (about 1 cup)

8 oz frozen chopped spinach (from bag, no need to thaw)

1 14.5-oz can diced tomatoes with basil, garlic, and oregano, undrained

1 10-oz tub Philadelphia Italian Cheese & Herb Cooking Cream

3 cups cubed, cooked chicken breast

1/2 teaspoon kosher salt

freshly ground pepper to taste

1 to 1-1/2 cups shredded mozzarella cheese

ground cayenne pepper, optional

1. Heat your oven to 425.

2. Bring a large pot of salted water to a boil and cook the rigatoni according the package directions until just tender. Reserve a bit of the cooking water before draining the pasta well and setting it aside. Don't rinse the pasta.

3. While the pasta cooks, heat a 12-in, non-stick, oven-safe skillet (handle cover removed if necessary) over medium heat until very hot. Add the olive oil, and then the onion. Cook the onion, stirring often, until softened and starting to brown. Add the frozen spinach and diced tomatoes, and cook, stirring often, until the spinach is heated through and the mixture is bubbly.

4. Add the Piladelphia cooking cream, chicken, salt, and pepper, and stir well to combine. Cook, stirring constantly, until the mixture is bubbly and heated through, 3-4 minutes. Add the cooked pasta to the skillet and gently mix it in until it's fully incorporated. If the mixture seems really thick, you can add a bit (no more than 3 tablespoons) of the pasta cooking water to loosen it up. I used about 1 tablespoon this time.

5. Sprinkle the mixture with the mozzarella cheese and put the skillet in the oven for about 5 minutes, or until the cheese is melted. Sprinkle with cayenne pepper if you want some extra spiciness, and serve.

Makes 6-8 servings.