An easy-to-make meal that’s great for family and friends. With a tossed salad and crusty bread dinner’s ready.
SNAP tough ends off asparagus; cut stalks diagonally in 1-inch (2.5 cm) pieces. Blanch in boiling salted water 2 to 3 minutes, or until tender-crisp. Drain and set aside.
BROWN chicken in half of margarine in large saucepan. Remove from pan. Add remaining margarine; let melt. Stir in flour and seasonings. Gradually add Natrel Lactose Free Milk, whisking until smooth. Cook, stirring constantly until mixture comes to a boil and is thickened. Add cheese and green onion, stirring until smooth. Combine pasta, chicken and asparagus. Mix well; heat through.
Replace asparagus with green beans.
Use 2 tsp (10 mL) dried basil leaves if you don’t have fresh.