Ingredients
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
Preparation
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.
