Sunday, November 28, 2010

Cream Cheese Pasta

12 oz. garden noodles, cooked
1 large chicken breast, diced and cooked
8 oz. cream cheese
3/4 c. grated Parmesan cheese
1/2 c. butter
1/2 c. milk
2 tsp. parsley
1/2 bag of frozen California-style vegetables (broccoli, carrots, cauliflower)

Boil noodles in water until tender.  Dice chicken, then cook on medium heat until golden brown.  In a medium sauce pan, mix cream cheese, Parmesan cheese, butter, milk, and parsley on low heat until melted.  Add vegetables to chicken and stir until vegetables are cooked through.  Mix completed sauce with noodles and then serve.

Notes: Brittany added ham.  We didn't have California-style veggies, but we did have broccoli and cauliflower, so we used those.  Tasty.  We got this recipe from the Prairie 4th Ward Recipes and Remembrances cook book.

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