Ingredients

The following ingredients have 1 Servings
  • 2 tablespoons butter
  • 3/4 cup Progresso™ original panko crispy bread crumbs
  • 3 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz container)
  • 8 oz uncooked rigatoni pasta (about 3 cups)
  • 1 cup shredded marble-jack cheese (4 oz)
  • 12 oz thickly sliced cooked turkey breast (1/4-inch thick), cut into bite-size strips
  • 1 package (8 oz) fresh spinach, coarsely chopped
  • 2 tablespoons mayonnaise
  • 1 cup chopped cooked bacon
  • 1 cup chopped plum (Roma) tomatoes

Instruction

  • In 5- to 5 1/2-quart Dutch oven, melt butter over medium heat; add bread crumbs. Cook 2 to 4 minutes, stirring frequently, until bread crumbs are toasted and light brown; remove to small bowl.
  • Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
  • Add shredded cheese and turkey, stirring frequently, until cheese is melted. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; stir in mayonnaise, bacon and tomatoes. Top with toasted bread crumbs before serving.