Thursday, May 31, 2007

Another Diva Recipe

Not all of us can be great cooks, but we can strut with authority around the kitchen (even in stilettos) if we are handy with a can opener. This is a great recipe to have on standby when you need to produce a fast and impressive meal.

Creamy Chicken with Pasta and Asparagus.
Serves 6

225 g uncooked penne
1 can asparagus spears
1 tspn margarine (optional)
250 g skinless, boneless chicken strips
40 g chopped onions
2/3 can condensed cream of chicken soup
80 ml milk
80 ml white wine (or water if preferred)
40 g cream cheese, softened and chopped up
40 g grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Place penne in the pot, and cook until spaghetti is al dente. Drain, and transfer to a large bowl.

Melt the margarine in a pan (or spray pan with oil) over medium heat, and cook the chicken and onion 5 minutes until the onions are softened

In a bowl, whisk together the soup, wine, milk, and cream cheese until smooth. Add to the pan with the chicken and onion, and bring to the boil. Simmer 5 minutes, or until slightly thickened.

Add in the asparagus spears and penne and stir gently to mix. Sprinkle with Parmesan. Serve in a large bowl with crusty bread.