Saturday, September 24, 2011

Pasta with Chicken and Creamy Vegetable Sauce

I found this recipe on and have made it several times.  However, each time I made it I modified the ingredients.  I finally now have it the way I really like it.   Of course, you can use any vegetable you wish or even leave out the chicken.  This is a good dish to take to a pot-luck dinner.

12 oz bow-tie pasta, fettuccini or curly egg noodles
3 TBS butter
1 – 8 oz package sliced fresh mushrooms
10 oz bag of frozen broccoli florets, thawed
1/2 cup carrot circles (cut circles in 1/2 or 1/4 if too large)
1 1/2 pkgs cream cheese, softened (12 oz total)
1/4 tsp pepper
1/8 tsp onion salt
1/4 tsp garlic powder
2 tsp parsley
1 1/4 cup milk
2 cups cooked cubed chicken

Cook noodles according to package - set aside.
Melt butter in large pot.
Add mushrooms and cook over medium heat until tender, about 5 minutes
Add broccoli and cook for 2 minutes til tender.
Lightly cook the carrots in the microwave for a few minutes in a little butter and water.
Add cooked carrots to the pot.
Add cream cheese and spices.  Cook, stirring constantly until the cheese is melted.
Reduce heat.  Add milk and chicken.
Simmer, stirring for about 3 minutes until hot.  You may need to add a little more milk if it seems too thick.  Also, adjust seasonings if needed.
Drain pasta.
Toss pasta into the vegetable mixture.  Spoon into a casserole dish.

Serves 6


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