Leftovers Primavera

Yesterday, I had to clean out the refrigerator. A job I hate doing. Anyway, I made up this dish to keep from throwing out things I had in the fridge. So it is adaptable to what you have in your fridge that you don't want to go to waste. I suppose you could use all new ingredients if you really wanted to.

1-1/12 lb leftover chicken chopped or shredded into about 1" pieces

1 C leftover sauteed quartered button mushrooms 

2 C leftover chicken stock (the carton kind)

1/4 of a leftover 8 oz philly cream cheese

1/4 C leftover shredded sharp cheddar

2 C leftover veggies (I had green beans and corn but brocholli and yellow squash would be really good too)

1/4 C Parmesian

1 stick butter

1 t garlic powder

1/4 t pepper

1 t salt

2 T flour

1/4 C leftover half n half (milk will do)

1 16 oz box of pasta

Melt butter in a large sauce pan. Add chicken and mushroom. Stir until heated through. Add flour and stir for 3-4 minutes. Slowly add chicken stock stirring over medium heat until it comes to a soft boil. Add cheeses and seasonings. Stir occasionally until cheeses are melted. Add half n half. Mean while bring stock pot of water with veggies added to it to a boil. Cook pasta in water and veggies according to package directions for al dente. Drain pasta thoroughly. Mix pasta into chicken mixture. Serve with parmesian and warm bread.