Step 1

Pour the olive oil in a medium stove top pan that has a lid. Saute the onions, mushrooms, garlic and salt and pepper for 3 minutes.

Step 2

Add in the carrots, peas and water. Cover, then cook over medium to low heat for 8 to 12 minutes, stirring frequently. Carrots should be able to be punctured easily with a fork.

Step 3

Remove cover and stir in the cream cheese and half and half. Continue to mix over medium heat until combined.

Step 4

Stir in the chicken, pasta and parmesan cheese. Garnish with fresh chopped parsley and serve warm.

Step 5

Store leftovers in the fridge in an air tight container and use within 5 days, or freeze and reheat within 3 months.