Chicken Pesto Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 Cups Chicken breasts, cooked and diced1 Cup Onion, chopped1 Cup mushrooms, sliced1 Cup zucchini, sliced1/2 Cup celery, chopped1 clove garlic, minced2 T Olive Oil1 14 oz can diced tomatoes1 T dried basil1/2 Tsp salt1/2 Tsp cracked black pepper16 oz whole wheat penne pasta3/4 Cup whipping cream3/4 Cup Skim Milk8 oz Monterey Jack cheese2 T Parmesan Cheese1 T pesto (or more to tasta)
Saute in olive oil the onion, mushrooms, zucchini, celery and garlic until crisp tender. Add tomatoes, basil, salt and pepper. Cook and drain pasta. Combine everything in a large bowl and set aside. Cook whipping cream, milk, jack cheese and pesto over low heat until cheese melts, stirring. Pour over pasta mixture. Spoon into 9 x 13 casserole or 2 8 x 8 pans. Sprinkle with parmesan cheese. Bake covered 35 minutes at 350 degrees.
Serving Size: Makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MARLADEEN1.
Serving Size: Makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user MARLADEEN1.
Nutritional Info Amount Per Serving
- Calories: 247.0
- Total Fat: 12.4 g
- Cholesterol: 46.4 mg
- Sodium: 267.4 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.9 g
- Protein: 14.9 g
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