Modified Creamy Chicken & Broccoli Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound boneless, skinless chicken breast6 ounces of whole wheat pasta - rotini or penne9 oz of broccoli florets1 medium onion, chopped1 cup (4 ounces) of Italian style shredded cheese (save more by using reduced fat) 5 oz fat free cream cheese (that's what I had handy - can use 4oz)1 C low sodium chicken broth2 tsp garlic (more or less to taste)pepper to taste
Prep: Cut the raw chicken into bite size pieces. Cut broccoli into bite sized pieces. Chop the onion. Preheat oven to 375F
Cook the pasta according to the package instructions. Toss in the broccoli at the end of cooking (3 min) or microwave the broccoli for 3-5 minutes as indicated. Drain and hold unitl the chicken is ready.
Heat a large, non-stick skillet on med-high heat. Add chicken and onion. Use cooking spray if necessary. Cook 3-5 minutes until no longer pink. Stir in broth, garlic, spices and cook until chicken is done and liquid reduces somewhat.
Add the cream cheese to the chicken and stir until melted. Remove from heat, add the grated cheese, pasta and broccoli. Mix lightly.
Spray a 2 1/2 qt baking dish with cooking spray and spoon in the mixture. Bake 15 minutes or until heated through.
4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JESPERE40.
Cook the pasta according to the package instructions. Toss in the broccoli at the end of cooking (3 min) or microwave the broccoli for 3-5 minutes as indicated. Drain and hold unitl the chicken is ready.
Heat a large, non-stick skillet on med-high heat. Add chicken and onion. Use cooking spray if necessary. Cook 3-5 minutes until no longer pink. Stir in broth, garlic, spices and cook until chicken is done and liquid reduces somewhat.
Add the cream cheese to the chicken and stir until melted. Remove from heat, add the grated cheese, pasta and broccoli. Mix lightly.
Spray a 2 1/2 qt baking dish with cooking spray and spoon in the mixture. Bake 15 minutes or until heated through.
4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JESPERE40.
Nutritional Info Amount Per Serving
- Calories: 330.8
- Total Fat: 7.3 g
- Cholesterol: 31.5 mg
- Sodium: 556.5 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 6.5 g
- Protein: 22.6 g
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