Michele Chisholm gave me this recipe a while ago. I finally made it. It's yummy and easy!
4 cups uncooked bow-tie pasta (8 oz.)
8 oz. fresh asparagus, cut into 1-inch pieces
1 package (8 0z.) sliced fresh mushrooms (3 cups)
1 container (8 oz.) chive-and-onion cream cheese spread
1/4 cup grated Parmesan cheese
1/3 cup milk
1/2 lb deli rotisserie chicken (from 2- to 2-1/2 lb chicken), cut into bite-size strips (2 cups)
Additional grated Parmesan cheese, if desired
1. Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.
2. In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.
3. Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese. 4 servings.
To lower the fat, use the reduced-fat cream cheese.
Heidi Ellis
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