Printable Recipe
¼ cup butter
1 8oz. package of fresh mushrooms, sliced
1 block cream cheese
1 can chicken broth
1 pkg. Italian salad dressing mix. (Parmesan Italian is best.)
Grilled chicken, cut into bite-sized pieces
Roasted red pepper, sliced (about ½ cup or ½ the jar)
8 oz. shredded mozzarella cheese
Parmesan cheese
1 lb. cooked penne pasta (or farfalle)
Saute the mushrooms in butter until golden and tender. Add the cream cheese, chicken broth, and Italian dressing mix. Simmer until smooth, stirring frequently (about 8 minutes). Add the chicken and red pepper and simmer for about 5 minutes more. Toss sauce with pasta and mozzarella cheese and place in casserole dish. Top with grated Parmesan cheese and bake at 450 for about 10 minutes, or until heated through and cheese is brown and bubbly.
¼ cup butter
1 8oz. package of fresh mushrooms, sliced
1 block cream cheese
1 can chicken broth
1 pkg. Italian salad dressing mix. (Parmesan Italian is best.)
Grilled chicken, cut into bite-sized pieces
Roasted red pepper, sliced (about ½ cup or ½ the jar)
8 oz. shredded mozzarella cheese
Parmesan cheese
1 lb. cooked penne pasta (or farfalle)
Saute the mushrooms in butter until golden and tender. Add the cream cheese, chicken broth, and Italian dressing mix. Simmer until smooth, stirring frequently (about 8 minutes). Add the chicken and red pepper and simmer for about 5 minutes more. Toss sauce with pasta and mozzarella cheese and place in casserole dish. Top with grated Parmesan cheese and bake at 450 for about 10 minutes, or until heated through and cheese is brown and bubbly.
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