Creamy Chicken Pasta with Veggies


1 rotisserie chicken, shredded

1 lb box rigatoni, cooked, with 3/4 cup pasta water reserved before draining

3/4 of a 10 oz. tub of Italian Cheese and Herb Philly Cooking Creme

1 bag steamable veggies (whatever mix you like)


1.  Cook pasta as directed on package, salting the water once it comes to a boil.  Drain, and reserve pasta water.

2.  As pasta is cooking, shred the chicken.  Place chicken in large bowl.  

3.  Steam veggies.  Dump hot veggies into mixing bowl.  Place hot pasta in bowl and toss together.  

4.  Add cooking creme in 2 big spoonful batches, stirring to incorporate.  Add pasta water, about 1/3 of a cup at a time, to make sure its the creamy consistency you desire.