Creamy Dijon Pasta With Vegetables

• 6 oz. fusilli or tubular pasta
• 6 oz. cream cheese at room temperature
• 1/2 c. milk
• 1 1/2 to 2 Tbsp. Dijon mustard
• 1 c. diced cooked ham or chicken
• 1 (16 oz.) pkg. frozen broccoli, carrots and cauliflower, thawed and drained
• 1 (4 1/2 oz.) jar sliced mushrooms, drained
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. grated Parmesan cheese

1. In a large pot of boiling salted water, cook fusilli until just tender, 10 to 12 minutes.
2. Drain well.
3. Add cream cheese and milk to pot.
4. Cook over medium heat, stirring constantly, until cream cheese is melted and well blended with milk.
5. Add pasta and toss to coat.
6. Reduce heat to medium-low.
7. Stir in mustard, ham, vegetables, salt and pepper.
8. Cook, stirring occasionally, until vegetables are very hot and crisp-tender, 5 to 7 minutes.
9. Serve topped with a sprinkling of grated Parmesan cheese.

fusilli, cream cheese, milk, mustard, chicken, frozen broccoli, mushrooms, salt, pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227193 (may not work)