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4 servings, 1-1/2 cups each
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Add broth or milk, 1 Tbsp. at a time up to 4 Tbsp., until desired thickness is achieved.
Substitute 1 lb. uncooked deveined peeled medium shrimp for the chicken, cooking the asparagus and onions 5 min. before adding the shrimp, then cooking an additional 2 to 3 min. or until shrimp turn pink. Add cooking creme and pasta, then continue as directed.
Serve with a crisp tossed green salad.
Get more than 1/2 cup of the recommended 2-1/2 cups of vegetables per day in this colorful low-calorie, low-fat pasta dish.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Quick and easy. My husband has even asked for it again, just made it 2 weeks ago!
subtituted shrimp in place of chicken (none on hand). Added a bit of garlic with the onions and skipped the parmesan cheese. Delicious and I had enough for lunch next day.
We LOVED it! I left out the onions and it was still great! My picky eater 8 year old has been begging for it again!!