Leftovers: Creamy Vegetable & Chicken Whole Wheat Pasta

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 353.6
  • Total Fat: 5.7 g
  • Cholesterol: 45.8 mg
  • Sodium: 535.5 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 9.5 g
  • Protein: 25.9 g

View full nutritional breakdown of Leftovers: Creamy Vegetable & Chicken Whole Wheat Pasta calories by ingredient


Introduction

Delicious Creamy Hodge Podge of left over veggies (portobello, cauliflower, spinach, onions) with leftover chicken breast over whole wheat pasta. Delicious Creamy Hodge Podge of left over veggies (portobello, cauliflower, spinach, onions) with leftover chicken breast over whole wheat pasta.
Number of Servings: 5

Ingredients

    1 1/3 chicken breast
    2 onions
    2 cups cauliflower (pre-cooked)
    6 oz portobello
    2 cups fresh spinach
    1 can low fat cream of mushroom soup
    1 can Turkey broth
    1/3 cup sour cream
    2 Tbsp Balsamic vinegar (oregano and basil)
    salt and cracked pepper to taste
    3 cloves crushed garlic
    9 oz Barilla Whole Wheat Rotini Pasta

Directions

Boil water and cook pasta per directions - salt water

In a large sauce, cook onions until almost translucent, add turkey broth to keep from burning. Add portobello, chopped spinach, cauliflower, garlic, balsamic vinegar and simmer. Add cream of mushroom soup. Continue to slowly add turkey broth. Add chicken breast towards the end since it is precooked. Add salt and cracked pepper to taste.

When pasta is done drain... and add to creamy chicken and veggie mixure. Serve.

Serving Size: 5 decent size bowls

Number of Servings: 5

Recipe submitted by SparkPeople user MSCOSSET.