Chicken Rotini Pasta Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 boneless, skinless chicken breast halves8 oz. roasted red pepper soup (Trader Joe's)2 tbsp reduced fat sour cream1/4 cup white wine1 cup stuffing breadcrumbs1/2 oz. veggie chips (Trader Joe's), crushed2 tbsp margarine, melted2 tbsp rice milk or nonfat milk
Preheat oven to 350 degrees.
Boil a medium sized pot of water. Drop in frozen chicken breasts, reduce heat to 50%, cover pot, and poach for 15 minutes. Remove chicken breasts from water when done (there is no pink inside the breast). Don't discard boiling water.
Return water to the boil, then add rotini pasta. Cook pasta until just done (al dente or chewy). While pasta is boiling, cut up chicken into 1-inch cubes. Remove pasta from cooking pot with a strainer to retain the cooking water. Mix cubed chicken with cooked pasta and place in an 8x8" glass baking dish.
Set aside 1/2 cup of the pasta cooking water. Empty the pot and return the water to the pot, then add to it the red pepper soup, sour cream, and white wine. Stir with a wire whisk until well mixed. Pour over chicken and pasta in baking dish. Liquid should just cover the chicken and pasta; press down the chicken where necessary.
In a small bowl or blender, combine bread crumbs and crushed chips with melted margarine and rice milk. Top casserole with bread crumb mix and season with a dash of pepper.
Bake for 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user NEWMOMOVER40.
Boil a medium sized pot of water. Drop in frozen chicken breasts, reduce heat to 50%, cover pot, and poach for 15 minutes. Remove chicken breasts from water when done (there is no pink inside the breast). Don't discard boiling water.
Return water to the boil, then add rotini pasta. Cook pasta until just done (al dente or chewy). While pasta is boiling, cut up chicken into 1-inch cubes. Remove pasta from cooking pot with a strainer to retain the cooking water. Mix cubed chicken with cooked pasta and place in an 8x8" glass baking dish.
Set aside 1/2 cup of the pasta cooking water. Empty the pot and return the water to the pot, then add to it the red pepper soup, sour cream, and white wine. Stir with a wire whisk until well mixed. Pour over chicken and pasta in baking dish. Liquid should just cover the chicken and pasta; press down the chicken where necessary.
In a small bowl or blender, combine bread crumbs and crushed chips with melted margarine and rice milk. Top casserole with bread crumb mix and season with a dash of pepper.
Bake for 30 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user NEWMOMOVER40.
Nutritional Info Amount Per Serving
- Calories: 343.8
- Total Fat: 10.7 g
- Cholesterol: 41.7 mg
- Sodium: 429.7 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 4.0 g
- Protein: 19.7 g
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