Ingredients
1
(9-oz.) pkg. frozen asparagus cuts
1
(1.8-oz.) pkg. leek soup, dip and recipe mix
2 1/2
cups water
8
oz. (2 cups) uncooked small shell pasta
1
(9-oz.) pkg. frozen diced cooked chicken breast
1
cup sour cream
1
oz. (1/4 cup) shredded fresh Parmesan cheese
Preparation
Cook asparagus as directed on package.
Meanwhile, in large saucepan, combine soup mix and water. Bring to a boil. Reduce heat to low. Add pasta; simmer 8 to 10 minutes or until pasta is tender, stirring occasionally.
Add asparagus, chicken and sour cream; stir gently to mix. Cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese.
