Chicken and Broccoli Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 oz. Barilla Plus Rotini16 oz. Frozen Broccoli12 oz. Evaporated Milk, Nonfat2 C. Sargento Reduced Fat 4 Cheese Italian, Shredded3 TBP. Trader Giotto's Genova Pesto8 oz. Chicken Breast, B/S, cooked and diced ( 2 C.)Pepper
1. Cook pasta per pkg instructions. Add frozen veggies to boiling pasta water for the last 2 mins. drain, and return to pot.
2. Combine evaporated milk, cheese, pesto and pepper in a med saucepan over med low heat. Cook, stirring occasionally until cheese is melted. Add chicken and remove from heat.
3. Pour cheese sauce over pasta and veggies. Stir until combined.
Makes 10 (~ 1 C) servings
Number of Servings: 10
Recipe submitted by SparkPeople user KPHICKEY.
2. Combine evaporated milk, cheese, pesto and pepper in a med saucepan over med low heat. Cook, stirring occasionally until cheese is melted. Add chicken and remove from heat.
3. Pour cheese sauce over pasta and veggies. Stir until combined.
Makes 10 (~ 1 C) servings
Number of Servings: 10
Recipe submitted by SparkPeople user KPHICKEY.
Nutritional Info Amount Per Serving
- Calories: 272.6
- Total Fat: 7.2 g
- Cholesterol: 20.9 mg
- Sodium: 299.0 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 3.8 g
- Protein: 21.6 g
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