Before we took off to run our many errands I cooked us that delicious Julia Child's Chicken With Mushrooms in a Cream Sauce recipe. The exact same recipe that I've blogged about several times, because it is most definitely Tony's and my all-time, favorite chicken recipe.
But this time, after Lisa, our dear friend/volunteer, had recently told me that she had cooked this mouth-watering recipe for her guests and then later on, she had served the leftovers over some cooked pasta. I decided to serve it over some RONZONI SuperGreens, a new, healthy pasta that I've recently discovered, because I was out of fresh asparagus.
As the Ronzoni thin spaghetti box states: "Enriched pasta with Spinach, Zucchini, Broccoli, Parsley & Kale. 3 Servings of Vegetables per 3.5 oz. portion, Good Source of Fiber" and is a "Good Source of 5 Vitamins & Minerals." And is "NON GMO VERIFIED." And on top of all of that good news—it is delicious and tastes exactly like the other pastas that I've used in the past.