Ingredients

• 8 ounces rigatoni or penne
• 1-1/2 teaspoons olive oil
• 1 tablespoon unsalted butter
• 1-1/2 cups shredded cooked chicken
• 4 ounces herb- and garlic-flavored cheese, such as Boursin
• 1 cup chicken stock or reduced-sodium canned broth
• 6 sun-dried tomato halves, cut into slivers
• 1/2 teaspoon dried rosemary
• 2/3 cup coarsely chopped watercress
• 2 scallions, thinly sliced
• 1/8 teaspoon pepper
• Grated Parmesan cheese

Directions

1. In a large saucepan, cook the rigatoni according to package directions until tender but still firm, about 10 minutes. Drain. Transfer the rigatoni to a medium bowl. Add the olive oil and toss lightly to coat.
2. Melt the butter in the saucepan over high heat. Add the chicken and cook, stirring occasionally, until heated through, 1 to 2 minutes. Add the cheese, chicken stock, dried tomatoes, and rosemary. Reduce the heat to low and cook, stirring, until the cheese is melted, about 1 minute.
3. Gently stir in the rigatoni, watercress, scallions, salt, and pepper. Cook just until heated through, 2 to 3 minutes. Serve sprinkled with the Parmesan cheese.
4. Serve with salad and bread