Inspired by the asparagus and crimini mushrooms at our farmer’s market, my whole family gobbled this dish up.
I generally use angel hair or fettuccine noodles with this recipe.
Ingredients
Instructions
Saute onion, asparagus, and garlic in olive oil over medium low flame. (If necessary, cook chicken at this time as well.) Once onion is golden brown and asparagus is softened, add mushrooms.
Meanwhile cook noodles as directed on package, drain. Add margarine, cream cheese, evaporated milk, and seasoning and spices to asparagus mixture. Stir to combine and melt margarine and cream cheese. Simmer over low flame for 15 minutes. Pour skillet mixture into saucepan with noodles, stir to combine. If needed, use cornstarch and water to thicken sauce prior to combining with noodles.
