12 oz fresh asparagus, trimmed and sliced on a bias
1 (16 ounce) package of whole wheat penne
1 (12 ounce) can of chicken broth
2 cloves of sliced elephant garlic
1 ½ T fresh sage
1 (8 ounce) package of lower fat cream cheese
oven to 350 degrees.
slices on a foil-lined baking sheet. Bake for 10-15 minutes, or until
prosciutto is crispy. Be sure to keep an eye on it so the prosciutto
doesn't burn. Remove from oven and allow to cool.
dried mushrooms in boiling-hot water in a bowl until softened, about 20
minutes. Drain in a paper-towel-lined sieve set over a bowl and reserve
soaking liquid, then rinse soaked mushrooms. Pat dry and coarsely chop.
4. Boil pasta
according to package directions. Drain and set aside.
skillet over medium-high heat, combine chicken broth and elephant
garlic. Stir in cream cheese until smooth. Mix in chicken and pasta
until evenly coated.
6. Add fresh
sage and two ounces of the mushroom soaking liquid. Season to taste with salt and pepper. Garnish with parmesan cheese.
Today's produce was donated by Seeds of Hope Farm (http://felctiffin.org/)