Grill chicken breasts or thighs (See Box below for a link to our How to Grill Boneless Chicken Breasts and Thighs Information Page) or cook them using your desired method, to an internal temperature of 165°F.

Allow chicken to cool enough to handle. Cut into thin strips. Set aside.

Prepare pasta according to package directions. Drain. Set aside.

Place a large pot over medium low heat. Add milk and heat until hot, but not boiling.

Remove from heat. Reduce heat to low and leave on.

Slowly whisk in Parma Rosa sauce mix and Marsala wine into hot milk, until smooth.

Place pot back on stove over low heat.

Add prosciutto, mushrooms, red peppers and frozen peas. Heat through.

Stir in cooked chicken, cooked rigatoni and red pepper flakes. Raise heat to medium and let simmer for 3 - 4 minutes or until sauce thickens.

Serve hot.