Whole Wheat Penne with Vegetables, Sundried Tomato and Chicken

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 355.4
  • Total Fat: 13.0 g
  • Cholesterol: 59.3 mg
  • Sodium: 296.9 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 26.2 g

View full nutritional breakdown of Whole Wheat Penne with Vegetables, Sundried Tomato and Chicken calories by ingredient
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Introduction

Inspired by another recipe, but modified a lot to make it healthier with vegetables and whole wheat pasta! Inspired by another recipe, but modified a lot to make it healthier with vegetables and whole wheat pasta!
Number of Servings: 16

Ingredients

    4 cups whole milk,
    2 cups lowfat milk,
    8 shredded mozarella cheese,
    6-8 oz shredded provolone,
    whole wheat penne
    minced garlic,
    1/2 cups sundried tomatoes in oil,
    1 cup sliced mushrooms,
    6 tbsp butter,
    1/2 cup flour plus 2 tbsp,
    package frozen peas,
    1/2 cup fresh red pepper (optional)


Tips

A dash of garlic salt when finished really made this dinner delicious!


Directions

Cook pasta according to directions but remove a minute early.
Dice chicken and sauttee in a pan with a little olive oil until thoroughly cooked.
Preheat over to 400 degrees.
In a large pot, melt butter. Add garlic. When melted, slowly whisk flour in until smooth. Add milk, whisking as you pour. Bring the mixture to a simmer and turn down heat. Add thinly sliced mushrooms, chopped sundried tomatoes, and red peppers. Cook for one minute. Remove from heat and slowly mix in the provolone cheese and half of the mozzarella. Add the peas, chicken, and pasta and stir.
Pour into a large baking pan or multiple baking pans. Sprinkle remaining mozzarella on top.
Can be baked right away at 400 degrees or frozen to be baked later!


Serving Size: makes approx 16-18 servings

Number of Servings: 16

Recipe submitted by SparkPeople user EMABEAN.

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