Chicken Pasta Veggie Bake

Name: Chicken Pasta Veggie Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 2.0 breast bone and skin removed Chicken Breast (cooked) no skin roasted; 3.0 cup chopped or diced Broccoli fresh; 3 cup Asparagus fresh; 2.0 cup Bertolli Alfredo Sauce; 1.0 serving Yogurt ~ Oikos Organic Greek Yogurt * Plain* 5.3 oz; 1.5 cup lowfat Colby and Monterey Jack Cheese shredded; 0.5 cup Parmesan Cheese grated; 8.0 serving Ancient Harvest Quinoa Pasta Elbows (Gluten Free)

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 10

Ingredients

2.0 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted3.0 cup, chopped or diced Broccoli, fresh3 cup Asparagus, fresh2.0 cup Bertolli Alfredo Sauce1.0 serving Yogurt ~ Oikos Organic Greek Yogurt * Plain*, 5.3 oz1.5 cup lowfat Colby and Monterey Jack Cheese shredded0.5 cup Parmesan Cheese, grated8.0 serving Ancient Harvest Quinoa Pasta Elbows (Gluten Free)

Directions

Boil pasta al dente. Preheat oven to 350. Spray skillet with nonfat cooking spray. Stirfry chicken breasts cubed. Season with garlic powder, oregano and basil. Mix together all ingredients and bake 30 min.

Serving Size: 10 - 1 c servings

Number of Servings: 10.0

Recipe submitted by SparkPeople user RECOVERYMAMA.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving