- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 529.4
- Total Fat: 21.1 g
- Cholesterol: 98.9 mg
- Sodium: 796.9 mg
- Total Carbs: 105.5 g
- Dietary Fiber: 10.3 g
- Protein: 34.9 g
Leftover Magic: Baked Chicken & Pasta PrimaveraSubmitted by: DILBERTA
IntroductionLeftover Magic recipes attempt to show how to use up what you have in the refrigerator, without eating the same meal twice.
This recipe uses leftover chicken. You can use whatever combination of veggies and pasta you have on hand. Leftover Magic recipes attempt to show how to use up what you have in the refrigerator, without eating the same meal twice.
This recipe uses leftover chicken. You can use whatever combination of veggies and pasta you have on hand.
6 ounces pasta, cooked according to package directions (I used penne pasta)
2 teaspoons olive oil
6 cups vegetables, cut into bite sized pieces (I used zucchini, fresh grape tomatoes, red bell pepper & broccoli)
1 cup any combination of onions, chopped (I used shallots, green onions & vadalia)
12 ounces cooked chicken, cut or shredded into bite sized pieces
1/4 teaspoon crushed red pepper
1 tablespoon fresh basil, chopped (or use 1/2 dried)
1 teaspoon fresh oregano, chopped (or use 1/2 dried)
2 cups pasta sauce (I used Classico Fire Roasted Tomato & Garlic)
1/2 cup (2 ounces) low fat mozzarella cheese
2 teaspoons garlic powder, optional
4 tablespoons grated parmesan cheese
2. In a saucepan, cooked the pasta. Drain and set aside.
3. In a large saute pan, heat the oil over medium heat. Add the longer cooking vegetables and the onions, saute for 3-4 minutes. Add the quicker cooking vegetables and garlic. Continue cooking for 2-3 minutes.
4. Add the chicken, pasta, red pepper, basil & oregano. Stir to combine and turn off the heat.
5. Spritz a large casserole dish with cooking spray. Spread 1/3 cup of the pasta sauce in the bottom. Layer 1/2 of the pasta mixture, top with 2/3 cup of sauce, 1 teaspoon of garlic powder and 1/4 cup of cheese. Repeat.
6. Bake for 30 minutes uncovered. Serve with parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user DILBERTA.