It feels like spring already (but there a few storms in the forecast). So why not a bit of spring in dinner? I got this recipe at Snow College from one of my lab partners in my cooking class.
1/2 lb mostaccioli pasta (I didn't use that type)
3/4 c chopped broccoli florets
2 sliced carrots
1 chopped green onion stalk
2 cans cream of chicken soup
1/3 c water
1/4 c Parmesan cheese1 c cooked and cubed chicken or turkey
1 c. grated cheese (didn't use that much)
Boil pasta according to package directions, but add broccoli, carrots and green onion to the boiling water/pasta during the last five minutes of cooking time. Drain and put back into the original cooking pot. Meanwhile in a saucepan, mix together cream of chicken soup, water, Parmesan cheese and chicken; stir occasionally until smooth and thickened. Stir the sauce with the pasta and vegetables. Pour into an 8x8 baking pan and top with grated cheese. Cover with foil and place in a 350 degree oven for 20-30 minutes.
Kitchen Hint: Here are tips on how to cook pasta. On other tips about pasta, see: http://whatscookingamerica.net/Pasta_Rice_Main/pasta.htm
