| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 4 | Servings | ||
INGREDIENTS
| 1 | cn | Condensed cream of mushroom soup |
| 2 | c | Diced cooked ham; turkey or chicken |
| 1/2 | c | Milk |
| 1 | cn | (12 or 15 ounce) Del Monte® FreshCut Asparagus Spears; drained |
| 1 | pk | (8 ounce) Anthenos® Feta Cheese; sliced or crumbled |
INSTRUCTIONS
TOP WITH 1. Cook pasta according to package directions; drain. Meanwhile, heat soup, ham and milk in large skillet. 2. Reserve 3 asparagus spears for garnish; chop remaining spear. 3. Add pasta and chopped asparagus to skillet and toss with sauce; remove to serving dish and garnish with reserved spears. Posted to brand-name-recipes by Carriej999 <Carriej999@aol.com> on Jan 25, 1998
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