1/2
lb deli rotisserie chicken (from 2- to 2 1/2-lb chicken), cut into bite-size strips (2 cups)
Additional grated Parmesan cheese, if desired
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Steps
1
Cook pasta as directed on package, adding asparagus and mushrooms for the last 5 minutes of cooking. Drain and return to saucepan.
2
In small bowl, mix cream cheese, 1/4 cup Parmesan cheese and the milk until smooth. Stir cheese mixture and chicken into pasta mixture.
3
Cook over medium heat about 2 minutes, stirring gently, until pasta is evenly coated with sauce and mixture is thoroughly heated. Serve with additional Parmesan cheese.
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Trim a bit of the fat by using reduced-fat chive-and-onion cream cheese.
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