Creamy Rigatoni

I have had this recipe starred in my google reader for awhile now. I had some veggie cream cheese to use up and thought this would be a great recipe to use it with. I actually left out the chicken because we didn't have any and I am trying to clean out the fridge/freezer/cabinets prior to the move.

I thought this would taste similar to another recipe I have previously made with a cream cheese sauce... However it was really tastier! The original calls for cream cheese, but I used veggie cream cheese and I think that added a really nice taste to the sauce. Overall, a success.

Ingredients:

8 ounces rigatoni pasta
3-4 Chicken cutlets -cubed (omitted)
Fresh cracked pepper- to taste
Garlic salt - to taste
Parmesan cheese-for sauce and to garnish

Cream Sauce:

2 ounces veggie cream cheese-at room temperature
2 tablespoons butter
1/4-1/2 cup milk
Fresh cracked pepper-to taste

Directions:
Cook pasta. Set aside.

In a sauce pan, melt the cream cheese and butter over medium-low heat. Add milk once melted. Add parmesan cheese, pepper, garlic salt. Stir constantly for about 2-3 minutes until it thickens. Toss in pasta, coat well.

Serve with parmesan cheese and fresh cracked pepper.