Today's meal was a test trial. I changed alot of things on it so who knows if it was to taste the way it did! (which was ok btw... more of a 2.5/5 but ok)
Start to Finish - 25 minutes
1 - 12 oz package of frozen cooked breaded chicken nuggets
8 - oz dried wagon wheel pasta
4 cups of sliced assorted vegetables (such as broccoli, summer squash, and sweet pepper)
1/2 of an 8oz tub of cream cheese spread with chives and onion
1/2 cup of milk
salt and ground black pepper
Shredded Parmesan cheese
1 - Heat chicken nuggets according to package directions.
2 - Meanwhile, in a Dutch oven, heat a large amount of lightly salted water to boiling. Add pasta; cook for 4 minutes. Add vegetables and cook for 5 minutes more or until pasta is tender. Drain and return to pan.
3 - Add cream cheese spread to pasta mixture. Heat through. Add enough milk to thin to desired consistency. Season to taste with salt and pepper. Sprinkle with Parmesan before serving. Serve with baked chicken nuggets.
Makes 4 servings.
What we did:
15 chicken nuggets from M&M's
1/2 package of twirlly noodles
2 cups of veggies - frozen corn and broccoli
3/4 tub of normal spread cream cheese
some chives
some of onion powder
1/4 cup of milk
salt and ground black pepper
Things to change for next time - get the cream cheese with onion and chives in there! It might taste better.
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