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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 330.9
  • Total Fat: 6.7 g
  • Cholesterol: 42.2 mg
  • Sodium: 602.4 mg
  • Total Carbs: 45.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 24.8 g

View full nutritional breakdown of Cheesy Chicken and Vegetable Pasta Bake (330cal) calories by ingredient
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Cheesy Chicken and Vegetable Pasta Bake (330cal)

Submitted by: CASSSEAN
Cheesy Chicken and Vegetable Pasta Bake (330cal)

Introduction

This is a great alternative to heavy cream pastas. I usually make this once a week and it reheats the next day incredibly well. LESS THAN 7g fat and ALMOST 7g Fiber per serve!
I also highly suggest you add a large salad to this to complete it as a meal. I don't know about you, but I always find it very easy to over eat any pasta dish, especially if it's baked with cheese. So I usually add a large salad with a little feta and lots of cucumbers, tomatoes, onion and some lemon juice and a touch olive oil. Really fills me up so I don't envy my husband, who chows down 3 servings of Pasta bake easily.
This is a great alternative to heavy cream pastas. I usually make this once a week and it reheats the next day incredibly well. LESS THAN 7g fat and ALMOST 7g Fiber per serve!
I also highly suggest you add a large salad to this to complete it as a meal. I don't know about you, but I always find it very easy to over eat any pasta dish, especially if it's baked with cheese. So I usually add a large salad with a little feta and lots of cucumbers, tomatoes, onion and some lemon juice and a touch olive oil. Really fills me up so I don't envy my husband, who chows down 3 servings of Pasta bake easily.

Number of Servings: 8

Ingredients

    * *Pasta, Ronzoni Healthy Harvest, Whole Wheat Egg Noodles, 12 oz (Whole packet)
    * Chicken Breast, no skin, 16 ounces
    * Olive Oil, 1 tbsp
    * Garlic, 3 clove (minced)
    * *Campbell's 98% Fat Free Cream of Broccoli, 2.5 cup (2 cans)
    * *Cheese, Parmigiano Reggiano, 10 tbsp (2/3cup grated)
    * Milk, 2%, .5 cup
    * *Progresso Bread Crumbs - Italian Style,1/8cup
    * *Birdseye Frozen Mixed Vegetables, 14 oz (whole packet)
    * Grey Poupon Dijon Mustard, 1 tsp

Directions

Start out by filling a large pot with enough water for BOTH the noodles and vegetables to fit and heat it until it boils.
Meanwhile, cook the chicken breast with 1/2 tbsp of olive oil until it is no longer pink inside. Set aside.
Once water is boiling, add both the packet of noodles and frozen vegetables (approx 5-7mins). Drain and set back inside the large pot.
Preheat oven to 400F.
In a medium sized pot, heat the remaining 1/2 tbsp of olive oil and add the garlic for a minute, just until fragrant. Add both cream of broccoli soups, 1/2 cup of milk, 7 tbsp of the grated cheese and 1 tsp of Dijon Mustard. Mix and simmer on Med-Low heat for a couple on minutes, or until heated and mixed thoroughly.
While it's simmering, cut up chicken into bite sized pieces (or shred).
Add chicken to the pot of noodles and vegetables. Add the creamy soup and mix thoroughly.
add to baking dish, then sprinkle the remainder 4 tbsp of cheese, followed by the 1/8 cup of bread crumbs on top. Bake at 400F for 10-15mins, or until cheese has melted and bread crumbs have browned.
You can also spray the top with some cooking spray to help them crisp up, but it isn't included in the nutritional info.

Some adaptions you can make:
To cut back on sodium, use plain bread crumbs with your own Italian spices added in and use reduced sodium soups.
To make the less dry, try adding in another 1/2 to full cup of milk.

Also, I am unsure as the the serving size in cups. I usually just take the dish and score out 1/8 for a portion. If anyone comes across what the size it is in cups or grams, just let me know and I'll add it in:)

Salad pictured isn't included in Nutritional info.



Number of Servings: 8

Recipe submitted by SparkPeople user CASSSEAN.






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