This recipe is great for using left over chicken. I made it with left over rotisserie chicken and the final result was absolutely fantastic. Here is what you are going to need:
12 oz. rigatoni pasta – cooked per instructions and drained
2 cups shredded chicken
1 cup thawed peas
1 cup ricotta cheese
1 cup cream
2 tsp garlic powder
1 TBS mustard
1 cup shredded Parmesan cheese
2 TBS chopped parsley
Preheat oven to 350 degrees.
In a small bowl, whisk together the ricotta, cream, garlic powder and mustard. Mix in the Parmesan cheese.
Mix the cooked pasta with the chicken and peas. Add the cheese mixture and parsley. Mix well.
Place the pasta in a casserole dish. Bake for approximately 25 to 30 minutes, until cheese sauce is bubbly. Serve.