| | Directions | | Sauté garlic and chicken in oil until browned. Remove from pan and keep warm. Cook onions in the same pan, with oil or water, until onions are tender; about 5 minutes. Add zucchini and cook for 5 more minutes. Add mushrooms. Cook uncooked and keep a small amount of the liquid in the pan so the veggies don't burn (water or white wine or broth). In a separate pan, heat milk; add grated cheese and continue stirring until cheese is melted. Combine vegetables, chicken, beans and pasta in one pan. Pour milk and cheese mixture over pasta mixture and stir until everything is coated. Sprinkle with pepper and Parmesan cheese. Tip: This makes quite a bit but freezes well. It's saucy and soft textured and oh so good! |
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| Ingredients | | - |  | 1 pound chicken, cut into 1 inch strips |
| - | | 3 cloves garlic |
| - | | 1 tablespoon oil |
| - | | 1 onion, chopped (medium) |
| - | | 2 zucchini, sliced |
| - | | 1 - 8 ounce pkg fresh mushrooms, sliced |
| - | | 1 - 10 ounce pkg jalapeno jack cheese, grated |
| - | | 8 ounces evaporated milk |
| - | | 1/4 cup salsa |
| - | | 1 cup corn |
| - | | 1 can beans, drained |
| - | | Parmesan cheese |
| - | | black pepper |
| - | | 8 ounces cooked pasta |
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