Lo’s Kitchen: Penne with Cream of Chicken

March 22, 2012

My girls have been whipping up deliciously sweet concoctions in the last few weeks of cooking class, which they have thoroughly enjoyed, but I figured it was time to buckle down. I want these workshops to be realistically useful too, after all.

So in my quest to create a recipe that was affordable, accessible, simple to put together with minimal equipment, and accommodating of the many superstitious food customs they have here about what they eat and how they eat it, this is the product of all things considered.

Penne with Cream of Chicken (Fideos con Salsa de Crema de Pollo)

1 bag of pasta (penne, medium shells, or spaghetti work best)
1 package of cream of chicken soup mix (no canned soup available here)
1 onion, thinly sliced
2 cloves garlic, minced
1 cup whole milk
3 cups water
1 cup of ham, chopped
1 can of corn
Parmesan, grated for garnish

Cook pasta according to directions on package, drain, and set aside. In a medium pot, saute onions and garlic with a teaspoon of oil until browned. Add cream of chicken soup mix with milk and water. Bring to a boil, stirring frequently. Add ham and corn. Lower heat and simmer for five minutes or until sauce thickens. Pour sauce onto pasta and mix well. Sprinkle freshly grated Parmesan, and serve with salad and toasty soft bread.

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