Cheesy Pasta with Chicken and Veggies
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 339.5
- Total Fat: 14.6 g
- Cholesterol: 64.2 mg
- Sodium: 536.5 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.8 g
- Protein: 31.5 g
View full nutritional breakdown of Cheesy Pasta with Chicken and Veggies calories by ingredient
Introduction
Use organic macaroni if possible, frozen veggies are fine. :)This is great when you are having a "lazy" day and don't really want to cook...frozen veggies can be any kind, brocholi, carrots, peas--choose your fancy. You can also substitute Tofu for the chicken -- just cut it into little pieces and stir fry first. Use organic macaroni if possible, frozen veggies are fine. :)
This is great when you are having a "lazy" day and don't really want to cook...frozen veggies can be any kind, brocholi, carrots, peas--choose your fancy. You can also substitute Tofu for the chicken -- just cut it into little pieces and stir fry first.
Number of Servings: 4
Ingredients
-
Macaroni, whole-wheat, 200 grams
Mrs. Dash (R) Lemon Pepper Seasoning Blend, 0.25 tsp
Chicken Breast, no skin, 1 breast, bone and skin removed
Mixed Vegetables, frozen, 0.5 package (10 oz)
Kraft Shredded 2% Mexican Four Cheese blend, 1 cup
Olive Oil, 1 tbsp
Directions
1. Boil the pasta until al dente.
2. steam the veggies in microwave 2 minutes or so that they are no longer frozen
3. Put olive oil and seasoning on chicken. Cook at 375 for 25 minutes or until done.
4. Cut chicken and mix cheese, chicken, veggies and pasta together. Serve warm.
Serving Size: about a cup per serving
2. steam the veggies in microwave 2 minutes or so that they are no longer frozen
3. Put olive oil and seasoning on chicken. Cook at 375 for 25 minutes or until done.
4. Cut chicken and mix cheese, chicken, veggies and pasta together. Serve warm.
Serving Size: about a cup per serving