Pasta With Creamy Chicken, Broccoli, & Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
12 oz. Barilla Rotini, uncooked 4 cups Fresh or frozen broccoli florets 1 cup grated carrots1 tablespoon Butter, unsalted3/4 lb. Boneless, skinless chicken breasts, cut into thin strips 1 small onion, chopped 1 can (10-3/4 oz.) condensed cream of chicken soup 1/2 cup Milk , 2%1/2 cup Water 3 oz. cream cheese, cubed and softened (philadelphia 1/3 less fat)1/2 cup Grated Parmesan cheese (Salt & pepper to taste.)
1.Cook pasta according to package directions, adding broccoli to pasta cooking water during last 2 minutes; drain. Meanwhile, in large skillet over medium heat, melt butter; add chicken and onion.
2. Cook 4 minutes or until chicken is no longer pink.
3. In medium bowl, whisk together soup, milk, water and cream cheese until smooth; add to chicken mixture along with carrots. Heat to boiling; reduce heat to low.
4. Simmer until chicken is thoroughly cooked. Remove from heat; stir in Parmesan cheese.
5. Toss hot pasta and broccoli with sauce.
Makes 9 servings (1 cup each).
Number of Servings: 9
Recipe submitted by SparkPeople user JOPRAY.
2. Cook 4 minutes or until chicken is no longer pink.
3. In medium bowl, whisk together soup, milk, water and cream cheese until smooth; add to chicken mixture along with carrots. Heat to boiling; reduce heat to low.
4. Simmer until chicken is thoroughly cooked. Remove from heat; stir in Parmesan cheese.
5. Toss hot pasta and broccoli with sauce.
Makes 9 servings (1 cup each).
Number of Servings: 9
Recipe submitted by SparkPeople user JOPRAY.
Nutritional Info Amount Per Serving
- Calories: 278.2
- Total Fat: 8.3 g
- Cholesterol: 33.5 mg
- Sodium: 408.0 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 3.0 g
- Protein: 16.3 g
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