Tea's Creamy Chicken & Broccoli Pasta Bake
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 338.9
- Total Fat: 8.7 g
- Cholesterol: 37.5 mg
- Sodium: 988.1 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 4.4 g
- Protein: 30.7 g
View full nutritional breakdown of Tea's Creamy Chicken & Broccoli Pasta Bake calories by ingredient
Introduction
Adapted from a Kraftfoods.com recipe to add more broccoli, broth and mozzarella cheese, and eliminate the grated Parmesan cheese. Adapted from a Kraftfoods.com recipe to add more broccoli, broth and mozzarella cheese, and eliminate the grated Parmesan cheese.Number of Servings: 4
Ingredients
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1 LB - Foster Farms Chicken Breasts - Boneless, Skinless
2 Cups - Albertsons Whole Wheat Rotini Pasta
9 OZ - CostCo - Eat Smart - Broccoli Florets
1/2 Cup - Onions, raw, chopped
1 TBSP - Country Crock, Shedd's Spread Country Crock Plus Calcium & Vitamins
2 Cups - Albertsons Fat Free Mozzarella Shredded Cheese
4 OZ - Albertsons 1/3 Less Fat Neufchatel Cream Cheese
1 Cup - Imagine Organic Free Range Chicken Broth - Low Fat - Low Sodium
Directions
Prep - Cut raw chicken into bite-size chunks. Cut broccoli into bite-size florets.
Heat oven to 375*F. Cook pasta in large saucepan as directed on package, adding broccoli the last 3 minutes.
Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until cream cheese is melted. Stir in 1 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture, mix lightly. Spoon into a 2 1/2 quart baking dish.
Bake 15 minutes or until heated through. Sprinkle with remaining cup of mozzarella cheese. Bake 3 minutes more or until cheese is melted. Remove from oven and let stand 5 minutes. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MOUSESB.
Heat oven to 375*F. Cook pasta in large saucepan as directed on package, adding broccoli the last 3 minutes.
Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until cream cheese is melted. Stir in 1 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture, mix lightly. Spoon into a 2 1/2 quart baking dish.
Bake 15 minutes or until heated through. Sprinkle with remaining cup of mozzarella cheese. Bake 3 minutes more or until cheese is melted. Remove from oven and let stand 5 minutes. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MOUSESB.
Member Ratings For This Recipe
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MARTYLYNN1
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TDELICATI
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BODYKAT
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DENISE0310
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MALNET
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HELL0CUPCAKE
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CAYTIKYLE
I made this for dinner last night and it was pretty good, but I think I needed to use less broth or reduce the sauce down a little longer or before mixing and baking everything. It ended up being pretty runny at the bottom. The taste was still good, but I just need to adjust the cooking times. - 5/5/09
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DUVALCHICK02
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ANNEONEIL
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WJORION
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SUGARPUNK52
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EOLIVIAC
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CHAIRUL
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COCOLYNNE
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THERESAFAHL
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MFOLTZ1
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NTAYLOR578
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NICOLE0233
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WCATAP
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SHMAHA
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JAKIEOH
It was kind of dry. I did add a large clove of garlic, and although the recipe didn't indicate where the onion goes, I sauteed the garlic and onions with the chicken. Next time I'll cut the pasta down and add a little more cream cheese and broth. Maybe add some fresh herbs - basil, rosemary. - 5/14/10
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CD4315616
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SEABREEZE444
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STARTOVR123
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AMYLOVESTZU