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PREPARATION:
In the
Dutch oven, bring broth to boil
over high heat; add the chicken
breasts. Return to a boil. Reduce
heat and simmer, covered, appx 8
minutes. Add the pasta and stir.
Cover and simmer appx another 8
minutes. Remove the chicken, let
cool and shred. Increase heat to
high and bring pasta to a boil.
Add the frozen vegetables and
return to a boil. Reduce heat and
simmer, covered tightly until
veggies are crisp tender, appx 5
minutes.
Drain the pasta mixture, reserving
the liquid. Return pasta to pan
and place over medium heat. Add
the cream cheese, salt and ½ the
reserved cooking water. Toss until
cheese has melted. Add chicken and
cook 2 minutes, stirring
frequently. Sprinkle with the
Parmesan cheese, green onions and
black pepper and serve.
HINTS: If dish seems a
little dry, add a little more of
the reserved liquid. |
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PICTURE TO ENLARGE) |
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