1. Pour the olive oil in a medium stove top pan that has a lid. Saute the onions, mushrooms, garlic and salt and pepper for 3 minutes.

2. Add in the carrots, peas and water. Cover, then cook over medium to low heat for 8 to 12 minutes, stirring frequently. Carrots should be able to be punctured easily with a fork.

3. Remove cover and stir in the cream cheese and half and half. Continue to mix over medium heat until combined.

4. Stir in the chicken, pasta and parmesan cheese. Garnish with fresh chopped parsley and serve warm.

5. Store leftovers in the fridge in an air tight container and use within 5 days, or freeze and reheat within 3 months.

Notes

• Vegetables

  • The more, the merrier! Use what you have and what your family likes.

  • If you have cooked vegetables, you will not need to cover and cook them in the water. I’d still recommend adding the water to help thin out the sauce.

• Protein

  • Feel free to sub in cooked chicken or whatever white meat protein you have!

• Pasta

  • Use a whole grain to boost the fiber, or swap in a gluten free for those who are gluten sensitive.

  • Swap in a hearts of palm pasta or zoodles if you are looking to increase veggie intake.