Pasta casserole with chicken and veggie sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 235.3
  • Total Fat: 3.8 g
  • Cholesterol: 35.1 mg
  • Sodium: 99.5 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 19.7 g

View full nutritional breakdown of Pasta casserole with chicken and veggie sauce calories by ingredient
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Introduction

Chicken breasts and whole wheat pasta plus sauce in an easy casserole. Very low fat and salt. Chicken breasts and whole wheat pasta plus sauce in an easy casserole. Very low fat and salt.
Number of Servings: 6

Ingredients

    2 serving (2 c) Vegan pasta sauce with lentils - my recipe-
    170 g Rotini whole wheat- approx 2.5 c DRY
    1 medium Tomato, chopped
    12 ounces or about 2 Chicken breasts, (cooked), no skin.
    Roasted or cooked in instant pot; I rubbed it with Italian seasoning, pepper and garlic powder.
    1 tsp Olive Oil for chicken seasoning rub.

Tips

serve with green veggies or salad.


Directions

Cook chicken breasts as you like.
Optional- rub w oil and herbs, place 1/2c water + trivet in IP; place chicken breasts and pressure cook 6-10 minutes (2-4 breasts). Do quick release.
Meanwhile, cook the pasta as directed.
Mix pasta, sauce, cut up chicken and if necessary a little water, in a baking dish.
Bake about 20-30 minutes, covered first 10-15 minutes.

Serving Size: Makes about 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MCNIFFER.

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  • This was so delicious!!! - 11/10/19

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