Rigatoni with Chicken Bolognese

• 1/4 cup Kraft Zesty Italian Dressing
• 1 lb. (450 g) lean ground chicken
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (28 fl oz/796 mL) diced tomatoes, undrained
• 1 carrot, shredded
• 2 tsp. Italian seasoning
• 3 cups rigatoni pasta, uncooked
• 2 Tbsp. Philadelphia Herb & Garlic Cream Cheese Product
• 2 Tbsp. chopped fresh parsley
• 1/4 cup Kraft 100% Parmesan Shaved Cheese

1. Heat dressing in large nonstick skillet on medium heat.
2. Add chicken, onions and garlic; cook and stir 6 to 7 min.
3. or until chicken is done.
4. Add tomatoes, carrots and seasoning; mix well.
5. Bring to boil, stirring occasionally.
6. Simmer, partially covered, 20 min., stirring occasionally.
7. Meanwhile, cook pasta as directed on package, omitting salt.
8. Add cream cheese product to sauce; cook and stir 2 min.
9. or until cream cheese is melted and sauce is well blended.
10. Stir in parsley.
11. Drain pasta.
12. Serve topped with sauce and Parmesan.

italian dressing, lean ground chicken, onion, garlic, tomatoes, carrot, italian seasoning, rigatoni pasta, philadelphia, parsley

Taken from www.kraftrecipes.com/recipes/rigatoni-chicken-bolognese-183815.aspx (may not work)