- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 330.8
- Total Fat: 7.3 g
- Cholesterol: 31.5 mg
- Sodium: 556.5 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 6.5 g
- Protein: 22.6 g
Modified Creamy Chicken & Broccoli PastaSubmitted by: JESPERE40
IntroductionI found a member-entered recipie that sounded good but the calories and sodium seemed to be way off. I made some modifications to reduce the fat and sodium. The end result is creamy, tasty and accurate in the nutritional information (I measure everything!) I found a member-entered recipie that sounded good but the calories and sodium seemed to be way off. I made some modifications to reduce the fat and sodium. The end result is creamy, tasty and accurate in the nutritional information (I measure everything!)
1 pound boneless, skinless chicken breast
6 ounces of whole wheat pasta - rotini or penne
9 oz of broccoli florets
1 medium onion, chopped
1 cup (4 ounces) of Italian style shredded cheese (save more by using reduced fat)
5 oz fat free cream cheese (that's what I had handy - can use 4oz)
1 C low sodium chicken broth
2 tsp garlic (more or less to taste)
pepper to taste
Cook the pasta according to the package instructions. Toss in the broccoli at the end of cooking (3 min) or microwave the broccoli for 3-5 minutes as indicated. Drain and hold unitl the chicken is ready.
Heat a large, non-stick skillet on med-high heat. Add chicken and onion. Use cooking spray if necessary. Cook 3-5 minutes until no longer pink. Stir in broth, garlic, spices and cook until chicken is done and liquid reduces somewhat.
Add the cream cheese to the chicken and stir until melted. Remove from heat, add the grated cheese, pasta and broccoli. Mix lightly.
Spray a 2 1/2 qt baking dish with cooking spray and spoon in the mixture. Bake 15 minutes or until heated through.
Number of Servings: 4
Recipe submitted by SparkPeople user JESPERE40.