Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 Ready in under 1/2 hour. I like this on days when I don't have time to " cook " . I converted this recipe from my meat-eating days. Pleasing to meat-eaters, but vegetarian. My son (age 4) eats it. Good timing since asparagus is coming into season... Not vegan, though (unless you can find a vegan cream of mushroom soup equivalent) Works well with green beans too. " Chicken " and Asparagus 1 pkg. Lightlife " Smart Menu " Chick-N Strips 1 can Healthy Request Cream of Mushroom soup 1 cup soy milk 1/3 cup Parmesan cheese (or veg. substitute) 1 lb. asparagus, cut into 1-inch pieces 1/2 cup red bell pepper, cut into one inch dices 1/4 cup sliced almonds (optional) about 12 oz. pasta of your choice, cooked (Penne pasta works great) Prepare pasta according to package directions. Wash asparagus, put in pot, and steam until crisp-tender. In a large skillet heat soup and milk. Add " chicken " , asparagus, and peppers and heat through. Stir in cooked pasta and sprinkle with cheese and almonds. Serves 4-6. Quote Link to comment Share on other sites More sharing options...
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