Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Condensed cream of mushroom soup |
| 2 cups | Diced cooked ham; turkey or chicken |
| ½ cup | Milk |
| 1 can | (12 or 15 ounce) Del Monte® FreshCut Asparagus Spears; drained |
| 1 pack | (8 ounce) Anthenos® Feta Cheese; sliced or crumbled |
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@...> on Jan 25, 1998