I have tried this dish a few different times, and I think I have finally hit upon a formula with which I am pleased. Of course, my children refused to touch it (as they do with most new dishes), but 2-and-3-year-olds are not the easiest to please. *I* liked it anyway. I guess my husband will be the judge when he gets home to eat the leftovers... And you can let me know how you like (or dislike) it if you happen to try it. ;-)
**Update: My husband gave it an "I would definitely eat this again." He is not picky, but this about as effusive as it gets from him. ;-)
CHICKEN VEGGIE PASTA
1 16-oz. bag rice pasta (I used rotini)*
1 recipe Creamy Soup (cream of chicken variation)
1 cup frozen peas, cooked
2-3 cups fresh or frozen broccoli
4-5 medium carrots, chopped
1. Cook pasta according to package directions, remembering to salt the water generously. Rinse pasta with cold water.
2. In separate pots, boil or steam broccoli and carrots until tender but not mushy.
3. Make Creamy Soup, cream of chicken variation, using 2 cups of chopped cooked chicken. Add peas to soup.
4. Place pasta in a large bowl or casserole dish. Add soup mixture and stir to combine. Add veggies and mix well. If you do not have dairy allergies, a bit of grated Parmesan or Romano cheese sprinkled on top of this dish would do nicely.
Makes 6 servings.
*Note: If you are a non-gluten-free eater using recipes from this blog, you may want to reduce the amount of pasta used in this recipe. Pasta with gluten seems to swell a lot more than rice pasta, hence yielding more of the cooked product. I would use maybe 2/3 to 3/4 of a 1 lb. bag, or enough pasta to make about 6 servings.