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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 272.6
  • Total Fat: 7.2 g
  • Cholesterol: 20.9 mg
  • Sodium: 299.0 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 21.6 g

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

Submitted by: KPHICKEY


Number of Servings: 10

Ingredients

    12 oz. Barilla Plus Rotini
    16 oz. Frozen Broccoli
    12 oz. Evaporated Milk, Nonfat
    2 C. Sargento Reduced Fat 4 Cheese Italian, Shredded
    3 TBP. Trader Giotto's Genova Pesto
    8 oz. Chicken Breast, B/S, cooked and diced ( 2 C.)
    Pepper

Directions

1. Cook pasta per pkg instructions. Add frozen veggies to boiling pasta water for the last 2 mins. drain, and return to pot.

2. Combine evaporated milk, cheese, pesto and pepper in a med saucepan over med low heat. Cook, stirring occasionally until cheese is melted. Add chicken and remove from heat.

3. Pour cheese sauce over pasta and veggies. Stir until combined.

Makes 10 (~ 1 C) servings

Number of Servings: 10

Recipe submitted by SparkPeople user KPHICKEY.






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