Italian Stewed Green Bean and Chicken Pasta Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 298.0
  • Total Fat: 10.5 g
  • Cholesterol: 28.8 mg
  • Sodium: 371.9 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 17.7 g

View full nutritional breakdown of Italian Stewed Green Bean and Chicken Pasta Casserole calories by ingredient
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Introduction

You can make this with or without chicken but they are sooooo yummy together! This is a family favorite! You can make this with or without chicken but they are sooooo yummy together! This is a family favorite!
Number of Servings: 8

Ingredients

    Great Value Chunky Italian Garden Pasta Sauce, 1 cup (or any garden pasta sauce)
    Swanson Natural Goodness Chicken Broth, 2 cup (reduced sodium)
    Fresh Green Beans (snap), 4 cup
    Balsamic Vinegar, 2 tbsp
    Del Monte Diced Tomatoes, No Salt Added, 1.75 cup(one can)
    Bell peppers (Green, Red, Yellow), 0.5 cup chopped
    Onion, White, Fresh, diced, 1 cup
    Mushrooms, fresh, 1 cup, pieces or slices
    Extra Virgin Olive Oil, 4 tbsp
    Water, tap, 2 cup
    Cheese, Frigo Shredded Parmesan Cheese (1/4 cup)
    Great Value Linguine, 4 servings (half of box)
    Chicken Breast (cooked), no skin, roasted, 12 ounces
    Basil, 6 tbsp fresh
    Mrs. Dash (R) Garlic & Herb Seasoning Blend, 0.25 tsp
    Garlic diced, 4 cloves

Tips

Serve with sourdough bread to help soak up sauce for an added plus! Some people in our family also add more EVOO on top of pasta with the balsamic and basil!


Directions

boil chicken in Mrs. Dash and water for 20 minutes. In a separate stock pot add olive oil, garlic, onion, mushroom, bell peppers, and 1/4 cup of broth and cook until tender. Add green beans, can of diced tomatoes, remaining 1 3/4 cup of broth, and cooking chicken and it's water/Mrs. Dash. Cover and let simmer for 20 minutes. While that simmers cook pasta according to package and strain. Add cooked pasta to stock pot and toss. Serve with fresh basil (tbs per serving), drizzle of balsamic (teaspoon per serving), and shredded Parmesan cheese (about 2 tablespoons per serving).

Serving Size: Makes 18 2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user HILARIE73.

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