1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
2 tablespoons olive oil
1 carrot, diced
5 cooked skinless, boneless chicken breasts
1 (15 ounce) can mushroom soup
1 onion, diced
1 (4 ounce) can tomato paste
1 (8 ounce) package cream cheese
1 (9 inch) can black olives, drained
1 cup sliced mushrooms
1/4 cup olive oil
1 teaspoon paprika
1 teaspoon dried thyme
1 (8 ounce) can pasta sauce
In a medium bowl, mix onion powder, garlic powder, paprika, sage, thyme, dry mustard, oregano, basil and rosemary.
Heat the olive oil in a large skillet over medium heat. Saute the chicken and mushrooms until heated through.
Stir the cooked chicken mixture into the flour mixture along with the tomato paste. Mix until all ingredients are combined. Fold in cream cheese, olive brine, olives and mushrooms.
Next, stir together pasta sauce and cream cheese mixture. Serve over your favorite pasta dish.