4 cups farfalle (bow tie pasta)
10-ounce package cut asparagus frozen
8 ounces cooked ham slices, cut into strips
1 8-ounce container of soft-style cream cheese with chives and onion
1/3 cup milk

Cook pasta according to package directions, but add the frozen asparagus the last five minutes and the ham the last minute of cooking. Drain and return to the pan.
In a small bowl, stir cream cheese into milk; add to the pasta mixture in the pan. Stir gently over medium heat until the mixture is heated throughout. Serve hot.

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