Crab Pasta Bisque

• 4 ounces bow tie pasta or 4 ounces small shell pasta
• 2 tablespoons butter
• 6 ounces crabmeat or 6 ounces imitation crabmeat
• 1/2 lb portabella mushroom, chopped
• 2 (1 ounce) packages newburg sauce
• 3 cups milk
• 1 -2 chicken bouillon cube
• 1/4 cup chopped green onion
• 1 cup water

1. Cook Pasta according to package directions.
2. Remove shell pieces from crab meat or chop up imitation crab meat.
3. Melt butter in a sauce pan and saute mushrooms until tender.
4. Add Newburg sauce mix and stir well with a wire whisk.
5. Add milk, water, and chicken bouillon and continue to stir well with a wisk until mixture comes to a boil.
6. Reduce heat, and simmer 5-8 minutes, stirrring constantly.
7. Add green onions, pasta and crab, stir to combine and heat through.
8. Spoon into serving bowls, may garnish with green onions if desired.

pasta, butter, crabmeat, portabella mushroom, newburg sauce, milk, chicken, green onion, water

Taken from www.food.com/recipe/crab-pasta-bisque-11745 (may not work)