Here it is.
Chicken and Mushroom Pasta
Company's Coming Leftover Cookbook
3 cups medium bow pasta ( I used penne)
12 cups boiling water
2 tsp salt
Cook pasta in boiling water and salt in a large pot for about 12 minutes, stirring occasionally, until tender but firm. Drain. Return to pot. Cover to keep warm.
1 tbsp oil
1 cup thinly sliced onion
Heat oil in frying pan. Add onion and cook for 5 to 10 minutes, stirring often until onion is softened.
2 cups sliced white mushrooms
2 cups sliced brown mushrooms
1/2 tsp garlic powder
I did not have fresh mushrooms so used 2 cans of drained mushrooms. Add these to the cooked onion and cook for about 5 minutes. Or if using fresh until liquid is evaporated.
3/4 cup chicken broth
4 oz cream cheese cut up
Add broth to the mushroom mixture and bring to a boil. Add cut up cream cheese. Heat and stir until cheese is melted.
1 cup chopped leftover cooked chicken
1 tbsp dried parsley
Add chicken and parsley to the frying pan. Heat and stir until chicken is heated through. Add to pasta. Toss. Makes about 6 cups. Enough to serve 4.
Everybody have a wonderful evening.