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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 323.5
  • Total Fat: 6.4 g
  • Cholesterol: 46.5 mg
  • Sodium: 880.6 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 6.7 g
  • Protein: 27.6 g

View full nutritional breakdown of Chicken pasta casserole calories by ingredient
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Chicken pasta casserole

Submitted by: WEEDENMJ

Introduction

This is a simple one dish meal I make often, low in calories and fat. It can be adjusted easily to make more for your family size. Also different veggies can be used. Sometimes I use zucchinni in place of the broccoli, or mixed veggie stir fry. You can omit the cheese for less fat. This is a simple one dish meal I make often, low in calories and fat. It can be adjusted easily to make more for your family size. Also different veggies can be used. Sometimes I use zucchinni in place of the broccoli, or mixed veggie stir fry. You can omit the cheese for less fat.
Number of Servings: 4

Ingredients

    1 large skinless chicken breast cut up
    1 C dry elbow macaroni
    1 C tomato sauce (about 8 ounces)
    1C ragu speg sauce
    1 small onion chopped
    1/2 C green bell pepper chopped
    3 large mushrooms chopped
    1 pack(10oz) frozen spinach thawed and drained
    1/2 (10oz) pack frozen broccoli thawed
    1/2 C water
    1 Tbs of garlic
    1 Tbs of basil
    1 Tbs of parsley
    3 oz of skim mozzerella cheese shredded

Directions

1. cook pasta according to the package directions and preheat oven to 350. Prepare a large casserole dish
2. Use nonstick cooking spray in a skillet, add chicken and cook until translucent, add veggies.
3 Mix in tomato sauce and speghetti sauce and spices. Add the 1/2 cup of water if needed, cook to a boiling then remove from heat
4. Mix the noodles with the sauce mixture then put in a large casserole dish. Sprinkle with cheese
5. Cook in the preheated oven for 20-25 minutes.

Enjoy

Makes 4 servings


Number of Servings: 4

Recipe submitted by SparkPeople user WEEDENMJ.






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