Cheesy Chicken and Pasta Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 350.4
- Total Fat: 9.2 g
- Cholesterol: 58.3 mg
- Sodium: 719.8 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 3.0 g
- Protein: 29.9 g
View full nutritional breakdown of Cheesy Chicken and Pasta Casserole calories by ingredient
Introduction
A pasta casserole recipe featuring chicken breast, pasta shells, tomatoes and cheese combined and baked to melt the cheese. A pasta casserole recipe featuring chicken breast, pasta shells, tomatoes and cheese combined and baked to melt the cheese.Number of Servings: 6
Ingredients
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8 ounces dry medium whole wheat pasta shells, uncooked
PAMŪ Original No-Stick Cooking Spray
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1/4 tsp garlic powder
3/4 cup chopped green bell pepper (3/4 cup = 1 medium bell pepper)
1 can (14.5 oz each)Hunt'sŪ Diced Tomatoes, undrained
1 can (15 oz each)Hunt'sŪ Tomato Sauce
1-1/2 cupsshredded Italian blend cheese, divided
1 small can diced green chilis
10 small black olives, halved
Tips
Have leftover chicken on hand? Use about 1-1/2 cups cooked chicken in place of the fresh chicken breast in this recipe.
Directions
1. Preheat oven to 375 degrees F. Cook pasta according to package directions, omitting salt. Meanwhile, spray 8x8-inch baking dish with cooking spray; set aside.
2. Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with garlic powder. Cook 2 to 3 minutes; add bell pepper. Cook until pepper is tender and chicken is no longer pink in centers.
3. Stir in undrained tomatoes, tomato sauce,diced green chilis, black olives 3/4 cup cheese and cooked pasta. Transfer mixture to prepared dish. Sprinkle with remaining 3/4 cup cheese. Bake 15 minutes or until cheese melts and mixture is bubbly.
Serving Size: 6 servings (1-1/3 cups each)
Number of Servings: 6
Recipe submitted by SparkPeople user LOSINGITBECKY.
2. Spray large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with garlic powder. Cook 2 to 3 minutes; add bell pepper. Cook until pepper is tender and chicken is no longer pink in centers.
3. Stir in undrained tomatoes, tomato sauce,diced green chilis, black olives 3/4 cup cheese and cooked pasta. Transfer mixture to prepared dish. Sprinkle with remaining 3/4 cup cheese. Bake 15 minutes or until cheese melts and mixture is bubbly.
Serving Size: 6 servings (1-1/3 cups each)
Number of Servings: 6
Recipe submitted by SparkPeople user LOSINGITBECKY.