Tuscan Pasta

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 225.4
  • Total Fat: 9.1 g
  • Cholesterol: 33.5 mg
  • Sodium: 281.3 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 12.0 g

View full nutritional breakdown of Tuscan Pasta calories by ingredient
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Prepare ingredients first, so everything is ready to pick up and use.
Prepare ingredients first, so everything is ready to pick up and use.

Number of Servings: 16


    1 16-ounce box whole wheat rotini pasta
    4 tbsp Butter, Unsalted
    4 cloves Garlic, finely minced or pressed through garlic press
    1/2 tbsp dried Basil
    8 oz Neufchatel Cheese, softened and cut into small cubes
    8 oz jar Sun Dried Tomatoes, rinsed, drained, and chopped
    2 cups 1% milk
    8 ounces Parmesan Cheese, grated
    1/2 tsp Pepper, black
    1/2 tsp Salt
    1 chicken breast, cooked and cubed


To freeze: Put the noodles, sauce, and chicken into two 9 x 9 foil tins. Wait until it cools somewhat, then place foil on top and stick them in the freezer. To cook when frozen: Bake at 350 degrees for 40 minutes or until heated through. To cook after thawing: Bake at 350 degrees for 30 minutes or until heated through.


Cook pasta according to package directions. While it's cooking, prepare the sauce.

In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring the whole time. Stir in the basil. Add the cream cheese cubes and stir with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking will become a smooth creamy paste.

Stir in the sun-dried tomatoes. Keep cooking over medium heat and add the milk, whisking quickly and constantly, until it is blended into the sauce. Stir in the cheese, pepper, and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.

Serve over the hot, cooked noodles and add the chicken on top.

Serving Size: makes 16 1-cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Poultry |

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