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1
Bring a large saucepan of salted water to a boil and add the pasta.
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2
Cook for 10 minutes, or until al dente.
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3
Drain the pasta in a colander and keep warm.
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4
Peel the carrots and slice into 1/4-inch-thick rings.
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5
Place the carrot rings in a small saucepan and completely cover with water.
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6
Cook over medium heat for 15 minutes, or until the carrots are just soft.
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7
(Alternatively, if you have a microwave, place in a microwave-safe bowl and add a little water.
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8
Cover loosely with waxed paper or plastic wrap and cook on high heat for 6 to 7 minutes, until just soft.)
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9
Carefully drain off the water.
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10
Cut the chicken into bite-size pieces.
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11
Cut the ends off the mushroom stems, discard, and thinly slice the mushrooms.
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12
Place the oil in a large saute pan over medium-high heat and add the chicken and mushrooms.
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13
Cook, stirring frequently, for 10 minutes, or until the mushrooms are golden brown.
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14
Add the peas and milk to the pan and cook for 5 minutes, or until the milk is hot and starts to steam.
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15
(Do not let the milk boil.)
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16
Add the Parmesan cheese and stir until the sauce is smooth.
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17
Remove the pan from the heat, add the carrots and pasta, and stir until combined.
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18
Serve immediately.
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19
Carrots are said to fight cancer, lower cholesterol, and boost the immune system.
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20
They contain vitamins A, B, C, D, E, potassium, magnesium, and beta-carotene.
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21
Contrary to most other vegetables, a cooked carrot is more nutritious than it raw counterpart.
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22
Cooking breaks down a carrots fiber, making the beta-carotene and sugars easier to digest.
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23
And just FYI, Mel Blanc, the voice of Bugs Bunny, was not very fond of carrots.
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24
Heres a tough one: leave out the chicken.
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25
You can add extra veggies if you want, but its not necessary
