Here is one of my favorite dishes, which I made over the weekend. It is really easy, and it's delicious!
You need:
1 cup of green and/or red bell pepper; chopped
1/4 cup onion, chopped
1 1/2 cups fresh mushrooms, sliced
1 medium-sized cooked chicken breast, chopped (bake it in the oven if possible)
4 tablespoons of butter
1 can of cream of chicken soup (cream of asparagus is good, too)
1/2 can of melamine-free milk
pasta
salt and pepper to taste
cheese (optional)
Directions:
1. Turn on your stereo and play your favorite music as loud as you can.
2. Melt the butter in a large saucepan.
3. Add all of the vegetables and fry for a few minutes, until the mushrooms are tender.
4. At the same time, begin cooking your pasta. (boil water with a little salt and oil, add pasta and cook for 8-10 minutes)
5. When the mushrooms are tender, add the chicken, soup, and milk. Cook until smooth. (Stir often, or else the sauce will burn!)
6. When the pasta is ready, drain it.
7. Put some shredded cheese over the pasta, and pour the sauce on top. Done!
NOTES:
- I always cook a little extra pasta so I can use it in a salad the next day.
- Spaghetti is usually best for tomato sauces. For cream sauces, like this one, use a different kind of pasta. I used spiral pasta this time, but I sometimes use shell pasta, or linguini.