Southwestern Chicken pasta bake-altered from Rachel Ray's version

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 268.4
  • Total Fat: 14.6 g
  • Cholesterol: 61.3 mg
  • Sodium: 394.1 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 18.6 g

View full nutritional breakdown of Southwestern Chicken pasta bake-altered from Rachel Ray's version calories by ingredient
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Number of Servings: 30

Ingredients

    1 lb Penne Pasta
    3 cans chicken breast-drained( fresh chicken would be 4- 6 oz breasts cut into bite size pieces.
    cumin to taste
    chili powder to taste
    2 large yellow onions, chopped
    6 garlic cloves, chopped
    1 jalepeno
    4T smart balance buttery spread
    4 cups (1%) milk
    4 C Sharp cheddar cheese
    Cilantro, chopped, about a handful

Directions

Bring a pot of water to boil. Add pasta once its boiling and cook until al dente. While pasta is cooking, heat a large skillet. Season the chicken with the cumin and chili powder. Add the chicken to the pan and warm up(is using canned chicken). Add the onions, garlic, and jalepenos and cook for about 5 minutes. While the chicken is cokking with the onions make the Cheddar sauce.
Ina medium sauce pot, melt the butter and add the flour to it. Cook for 1 or 2 minutes over medium heat, and whisk the milk into it. When the milk comes to a bubble, stir in the cheese and cilantro with a wooden spoon.

Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the chicken skillet and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish and place under the broiler to lightly brown.

makes 30-1 cup servings

Number of Servings: 30

Recipe submitted by SparkPeople user SHELLY92.

TAGS:  Poultry |

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