Killer French Onion and Mushroom Pasta – Arkansas Living Magazine

Ingredients

• 3 cups rigatoni, uncooked
• 1 (8-ounce) package whipped cream cheese
• 1 (1-ounce) packet dry French onion soup mix
• 1/4 teaspoon pepper
• 6 tablespoons olive oil, divided
• 1 very large red onion, thinly sliced
• 16 ounces portobello mushrooms, sliced
• Water or chicken stock as needed
• 1 teaspoon sugar
• 1/2 teaspoon dried rosemary
• Dash of salt
• 2 cups rotisserie chicken breast, chopped