Chicken and Green Chili Pasta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.6
  • Total Fat: 12.4 g
  • Cholesterol: 52.7 mg
  • Sodium: 556.0 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 14.2 g

View full nutritional breakdown of Chicken and Green Chili Pasta calories by ingredient
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Number of Servings: 6

Ingredients

    8 oz. uncooked Tinkyada gluten free penne pasta
    1 lg. can Swamsom chicken breast (reserve liquid for borth)
    1 cup shredded Monterey Jack cheese
    1 1/2 Tbsp. butter
    1 1/2 Tbsp. Bob's Red Mill gluten free all purpose flour
    1/2 cup light sour cream
    2 oz. diced green chilies

Directions

1. Cook pasta according to package, drain and set aside. Preheat overn to 350 degrees. Spray 8x8 glass cooking dish.
2. In a mixing bowl, stir together chicken and cheese.
3. Place reserved broth from can in a liquid measuring cup. Add water to make 1 cup total broth.
4. In a medium saucepan, melt butter. Stir in flour to make a roux and let bubble for 1 minute. Slowly add in broth and stir constantly. Let bubble and thicken for 10-15 minutes while continuing to stir. Turn off heat and stir in sour cream and green chilies. Stir until well combined.
5. In 8x8 baking dish, layer pasta, chicken and cheese mixture two times. Then pour sauce over top. Do not stir.
6. Bake, uncovered, at 350 degrees for 20-30 minutes until bubbly and slightly golden on top.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user DKHINES2013.

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