Chicken and Green Chili Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz. uncooked Tinkyada gluten free penne pasta1 lg. can Swamsom chicken breast (reserve liquid for borth)1 cup shredded Monterey Jack cheese1 1/2 Tbsp. butter1 1/2 Tbsp. Bob's Red Mill gluten free all purpose flour1/2 cup light sour cream2 oz. diced green chilies
1. Cook pasta according to package, drain and set aside. Preheat overn to 350 degrees. Spray 8x8 glass cooking dish.
2. In a mixing bowl, stir together chicken and cheese.
3. Place reserved broth from can in a liquid measuring cup. Add water to make 1 cup total broth.
4. In a medium saucepan, melt butter. Stir in flour to make a roux and let bubble for 1 minute. Slowly add in broth and stir constantly. Let bubble and thicken for 10-15 minutes while continuing to stir. Turn off heat and stir in sour cream and green chilies. Stir until well combined.
5. In 8x8 baking dish, layer pasta, chicken and cheese mixture two times. Then pour sauce over top. Do not stir.
6. Bake, uncovered, at 350 degrees for 20-30 minutes until bubbly and slightly golden on top.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user DKHINES2013.
2. In a mixing bowl, stir together chicken and cheese.
3. Place reserved broth from can in a liquid measuring cup. Add water to make 1 cup total broth.
4. In a medium saucepan, melt butter. Stir in flour to make a roux and let bubble for 1 minute. Slowly add in broth and stir constantly. Let bubble and thicken for 10-15 minutes while continuing to stir. Turn off heat and stir in sour cream and green chilies. Stir until well combined.
5. In 8x8 baking dish, layer pasta, chicken and cheese mixture two times. Then pour sauce over top. Do not stir.
6. Bake, uncovered, at 350 degrees for 20-30 minutes until bubbly and slightly golden on top.
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user DKHINES2013.
Nutritional Info Amount Per Serving
- Calories: 296.6
- Total Fat: 12.4 g
- Cholesterol: 52.7 mg
- Sodium: 556.0 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 1.1 g
- Protein: 14.2 g
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