Ingredients List

• 19 oz (540 ml) St-Hubert Cream of Leek and Chicken
• 3 c (750 ml) your choice pasta
• 1 stalk lemongrass, cut into 1" (2.5 cm) pieces
• 2 c (500 ml) cooked chicken, cubed 
• 1/4 c (60 ml) freshly chopped basil
• Salt and freshly ground pepper
• Hot pepper flakes to taste - optional
• Grated Parmesan to taste

Preparation Instructions

1. Thaw dip according to package instructions. 2 to 3 minutes before the end of cooking, add the asparagus. Reserving 1/2 cup (125 ml) of cooking water, drain and return to the pot.
2. Add the cream of leek and chicken, cooked chicken and reserved cooking water.
3. Reheat over medium, add basil and sauce.
4. Sprinkle with hot pepper flakes and Parmesan, and serve.