Ingredients:

1/2 C Butter

4 Oz Cream Cheese

2 C Heavy Cream

Pinch of Salt

Black Pepper to taste

1 tsp Italian Seasoning

1/2-1 tsp Garlic Powder

1 C Shredded Parmesan Cheese

1 1/2 C Shredded Cooked Chicken

(I use a roasted chicken from the store.)

Optional: 8 oz Sliced, Fresh Mushrooms,

sautèed in butter and seasoned with garlic, onion, ginger & turmeric powder.

Zoodles, slightly sautèed with butter, along with asparagus spears.

Directions: Melt butter & cream cheese in a saucepan. 

Add the cream and stir well.

Add the Parmesan cheese, 1/4 C at a time, stirring constantly until melted and fully incorporated into sauce.

Stir in seasonings, to taste.

Heat and stir until thickened. Add mushrooms and chicken. Allow chicken to heat through.

Serve immediately over zoodles and asparagus.

Enjoy!

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