The Craftiest Workshop

I have had this recipe for a long time and have made it often; based on the wear and staining on my recipe card.

It is a simple way to make a sauce for pasta that is creamy and tasty.

Ingredients

2 Tbsp butter

2 cups veggies

2 cups cooked chicken

1 can cream of chicken soup

1/2 cup milk

1/3 cup parmesan cheese

Ground pepper

Garlic Plus or vegetable seasoning (optional)

Penne or bow tie pasta

Directions

Cook pasta according to package directions.

At the same time, melt butter in a frying pan.

Stir fry vegetables until tender crisp.
Add garlic plus or vegetable seasoning to taste (if using)

Stir in chicken.

In separate bowl, whisk together soup and milk; add cheese. Stir into vegetable/meat mixture.

Bring to a boil, stirring

Reduce heat to low

Simmer 5 min or until vegetables are tender.

Spoon over cooked pasta in individual bowls.

Add some ground pepper to taste.

Notes: I enjoy this parmesan/romano/asiago blend

For veggies, I often use a frozen mix of baby carrots and beans and add some fresh garlic, onion and mushrooms.

If you use broccoli or a winter mix, you could try cream of broccoli soup.

This time I was trying to use up some frozen veggies so I have garlic, onion, celery, and some mixed frozen veggies.

Whatever combination you try, the soup, milk and Parmesan cheese mixture makes a lovely sauce to cover your pasta. If you are tired of tomato pasta sauce, give this a try.