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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 427.5
  • Total Fat: 15.9 g
  • Cholesterol: 64.8 mg
  • Sodium: 504.1 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 33.6 g

View full nutritional breakdown of Chicken and Broccoli Bake calories by ingredient
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Chicken and Broccoli Bake

Submitted by: RSINDERS


Number of Servings: 4

Ingredients

    4 to 5 cups broccoli florets (from about 1 large bunch)
    2 tablespoons olive oil
    4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
    1 large red bell pepper, thinly sliced
    1 2/3 cups whipping cream
    1 1/2 cups grated Parmesan cheese
    1/2 cup grated Monterey Jack cheese
    3/4 pound penne or mostaccioli, freshly cooked

Directions

Steam broccoli florets until just tender, about 3 minutes; set aside.
Preheat broiler. Butter 13x9x2-inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.


Number of Servings: 4

Recipe submitted by SparkPeople user RSINDERS.






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Member Ratings For This Recipe

  • I USED 2% MILK INSTEAD OF CREAM AND 2% CHEESE..IT WAS GOOD AND TASTY...MAYBE NOT AS GOOD AS ORIGNAL ...BUT STILL QUITE TASTY... - 10/24/11

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