Pasta Primavera with Chicken Nuggets

4 servings

1 12-ounce package frozen cooked chicken nuggets
8 ounces dried wagon wheel pasta
4 cups chopped or sliced assorted vegetables (I used broccoli, yellow squash & peppers)
1/2 of an 8-ounce tub cream cheese with chives and onion
1/2 cup milk
Salt and freshly ground black pepper
Shredded Parmesan cheese

1. Heat chicken nuggets according to package direction.
2. Meanwhile, in a pot, heat a large amount of lightly salted water to boiling. Add pasta; cook for 4 minutes. Add vegetables; cook for 5 minutes more or until pasta is tender. Drain and return to pan.
3. Add cream cheese spread to pasta mixture. Heat through. Add enough milk to thin to desired consistency. Season to taste with salt and pepper. Sprinkle with Parmesan before serving. Serve with baked chicken nuggets.

Results: I had high hopes for this one, but it was disgusting! No amount of Parmesan cheese could improve this dish! Neither boy would eat it, Chris and I suffered through it to set an example. The inventor of this recipe should be forced to eat this every day for the rest of their life. Gross!