|1 can||Condensed cream of mushroom soup|
|2 cups||Diced cooked ham; turkey or chicken|
|1 can||(12 or 15 ounce) Del Monte® FreshCut Asparagus Spears; drained|
|1 pack||(8 ounce) Anthenos® Feta Cheese; sliced or crumbled|
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@...> on Jan 25, 1998
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