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.
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.