Cheesy Chicken Pasta Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
10oz rice pastaoil spray300g extra lean ground chicken1 cup frozen peas1/2 jar (284g) leggo's alfredo pasta sauce1/2 cup skim milk1/2 cup KRaft 2% shredded cheese
STEP 1
Cook dry pasta in boiling water until tender. Drain well and set aside. Spray a non stick frying pan with oil and heat. Add chicken mince and cook until lightly browned, breaking up any large pieces.
STEP 2
Stir in Birds Eye Corn Kernels, Leggo's Alfredo Sauce and milk; heat for 2-3 minutes. Gently mix in the cooked pasta. Spoon mixture into a greased 7-8 cup size shallow casserole dish. Sprinkle with grated cheese and bake in preheated oven at 180°C for 20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ORTIKA.
Cook dry pasta in boiling water until tender. Drain well and set aside. Spray a non stick frying pan with oil and heat. Add chicken mince and cook until lightly browned, breaking up any large pieces.
STEP 2
Stir in Birds Eye Corn Kernels, Leggo's Alfredo Sauce and milk; heat for 2-3 minutes. Gently mix in the cooked pasta. Spoon mixture into a greased 7-8 cup size shallow casserole dish. Sprinkle with grated cheese and bake in preheated oven at 180°C for 20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user ORTIKA.
Nutritional Info Amount Per Serving
- Calories: 512.4
- Total Fat: 17.1 g
- Cholesterol: 10.6 mg
- Sodium: 171.2 mg
- Total Carbs: 71.4 g
- Dietary Fiber: 1.5 g
- Protein: 20.7 g
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