Cooking is one of my favorite ways to share my creativity. I am always looking for new and unique products to inspire me. You can understand my excitement when I discovered Cooking Creme! I have had so much fun using this Cooking Creme to create new dishes. It can even elevate leftovers to "works of art!" This recipe uses everything I found in my refrigerator, including leftover chicken and pasta. You can use this recipe as a guide to creating your own masterpiece, by using whatever leftovers and ingredients you have on hand. Be inspired, try this new Cooking Creme, the possibilities are endless!
• 1/2 large red bell pepper
• 12 asparagus spears
• 8 ounce(s) of sliced fresh mushrooms
• 10 ounce(s) of Savory Garlic Cooking Creme
• 3/4 cup(s) of crumbled feta cheese
• 1/2 cup(s) of sour cream
• 1/4 cup(s) of chopped fresh basil
• 1/2 cup(s) of cherry tomatoes
• 2 cup(s) of cooked and diced chicken
• 3 cup(s) of cooked pasta of your choice (I used bowtie pasta)
Steps
1. On a cutting board cut red pepper, asparagus and tomatoes into bite size pieces.
2. Spray a fry pan with cooking spray. Over medium high heat, cook red pepper for one minute. Add asparagus and 1/2 cup of water to pan. Cook for 2 minutes, add mushrooms and continue cooking until vegetables are cooked. Remove pan from heat.
3. In a sauce pan over medium heat, combine Savory Garlic Cooking Creme and feta cheese. Cook until feta is melted. Fold in sour cream, fresh basil, cherry tomatoes and diced chicken.
4. Add cooked pasta to pan with vegetables over medium heat, stir until pasta is warmed through.
5. Stir cream sauce into vegetables and pasta. Serve on a restarunt style plates; enjoy your creative pasta dinner!