Chicken Broccoli Pasta - cooking recipe

Ingredients

8 ounces rigatoni pasta (dry)
2 cups broccoli florets (frozen is fine)
1 1/2 lbs rotisserie-cooked chicken
1 (5 ounce) package garlic & herb spreadable cheese (semi soft)
3/4 cup milk
1/4 cup sun-dried tomato packed in oil (drained or snipped)
Italian parsley
fresh ground pepper
parmigiano-reggiano cheese (as garnish)

Preparation

In a large saucepan, cook pasta, add broccoli during last 3 minute of cooking time, when al dente remove, drain. pasta and broccoli.
While pasta is cooking, remove meat from chicken, coarsely chop.
In the same pan you cooked the pasta, combine cheese, milk and tomatoes; cook until cheese begins to melt.
Add pasta and chicken, heat thoroughly, season with fresh ground pepper; add parsley right before removing from heat.
If the mixture needs to be thinned, add a tad more milk.
Serve with Parmesan cheese or Parmigiano Reggiano Cheese if desired.