1ChickenI used a small Rotisserie chicken-meat taken off the bone and cut to bite-sized pieces
28 oz.Baby Portabella Mushroomssliced (16 oz. total)
4smallZucchinidiced into about 1 inch pieces
1bunchAsparagusdiced into about 1 inch pieces
2Tbl. olive oil
18 oz. cream cheese
112 oz. Wide egg noodlescooked and drained
1Tsp. garlic powder
1/2 Tsp. pepper
Parmesan/Romano Shredded Cheeseenough for sprinkling on top
In the large non-stick skillet, saute the sliced mushrooms and 2 Tbl. butter. While that is cooking, take the chicken off the bone and cut into bite sized pieces. (also, to save time, be boiling the water in a covered kettle).
Once the mushrooms are browning, they are done. Remove them from the pan. I just put then in a bowl and set aside. Next add the olive oil with the Asparagus that has been cut up. Cook this until the green changes color to a bright green-about 5 minutes. Then add the cut up zucchini. Cook approximately 5 minutes more.
Add the salt, pepper, and garlic powder and stir to incorporate. Cook about 2 minutes. Add the mushrooms back in. Add the chicken pieces.
Cut up the cream cheese into about 8 pieces and put around the pan so it starts to soften and melt. Once the cream cheese starts to melt, add the milk and the soy sauce. Stir to incorporate the cheese and the milk. Once the cheese and milk are incorporated nicely, turn off the heat and cover.
Add the egg noodles to the boiling water. Cook until done and drain. Do not rinse.
Plate by spooning some noodles on the plate and topping with the chicken and vegetables. Make sure to get some of the delicious sauce. Top with the Parmesan/Romano Shredded Cheese. Enjoy.