Easy Peasy Creamy Pasta

I wanted to make some Italian chicken, but needed a side dish to match. I hadn’t been to the store yet this week, so I had to come up with something with what was in the cupboards, and was pleasantly surprised with the results.

Easy Pea-sy Creamy Pasta

• 2 c. pasta (I used corkscrew since that’s what was on hand)
• 1/2 c. frozen sweet peas
• 1 1/3 c. skim milk
• 2 oz. fat-free cream cheese
• 2 Tbs Parmesan cheese
• 3 garlic cloves finely chopped
• 1/2 c. shredded cheese (I used a cheddar/Monterrey blend since that’s what I had – cheddar alone or mozzarella would go well too).
• 3 Tbs crushed fat-free herbed croutons, divided

Cook pasta according to package instructions. While pasta cooks, combine milk, parm cheese, cream cheese,garlic, and shredded cheese in a sauce pan and cook on med heat until cheeses melt together. Add peas, trying not to add too much extra water (no big ice pieces). Drain cooked pasta and add that to the sauce/pea mixture. Stir together and let simmer and few minutes as sauce thickens. Add about half of the crushed croutons and stir into dish. Top dish with remaining crouton crumbs before serving.