Pink Macaroni, Chicken and Peas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 384.8
- Total Fat: 6.0 g
- Cholesterol: 26.9 mg
- Sodium: 670.2 mg
- Total Carbs: 61.4 g
- Dietary Fiber: 7.7 g
- Protein: 22.2 g
View full nutritional breakdown of Pink Macaroni, Chicken and Peas calories by ingredient
Introduction
I made this recipe up based on a recipe we had to make in my college's Kitchen Production class. This is a rich all-in-one casserole dish that's great for winter warming. I made this recipe up based on a recipe we had to make in my college's Kitchen Production class. This is a rich all-in-one casserole dish that's great for winter warming.Number of Servings: 8
Ingredients
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16 oz dry whole wheat macaroni
1/4 cup water
1 small onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
6 oz skinless, boneless chicken breast, cubed
1/2 cup frozen peas
10 oz frozen spinach, thawed and squeezed dry
6 oz tomato paste
1/2 cup water
1/2 tbsp olive oil
3 tbsp cornstarch
1/3 cup cold water
1 cup chicken stock
2 cups 1% milk
1/2 tsp pepper
1 1/2 cups shredded part-skim mozzarella cheese
3 sprigs fresh parsley, chopped
Directions
Preheat oven to 350F.
Bring a large pot of lightly salted water to a boil, cook the pasta 4 minutes. Drain, but do not rinse. Pasta should still be firm.
Heat water in a large non-stick pan. Saute the onion, pepper, and garlic until tender.
Add chicken, cooking until almost done.
Add in the peas, spinach, tomato paste, and water.
Continue to cook, stirring, until chicken is no longer pink. Season sparingly with salt and pepper and remove from heat while preparing bechamel.
Heat oil in a saucepan over medium heat.
Mix in the stock and milk, season with pepper.
Whisk the cornstarch and water until smooth, then stir into sauce.
Stir in 1/2 cup of the mozzarella, and cook until the sauce coats the back of a spoon.
In a large bowl, mix the cooked pasta with 1/2 the bechamel sauce.
Mix the chicken saute with the remaining bechamel and parsley in another bowl.
Place half the pasta in a foil-lined baking dish, then top with half the chicken mixture, and half the remaining mozzarella.
Add the remaining pasta, chicken and bechamel.
Top with remaining mozzarella cheese.
Bake 30 minutes in the preheated oven. Let stand 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Bring a large pot of lightly salted water to a boil, cook the pasta 4 minutes. Drain, but do not rinse. Pasta should still be firm.
Heat water in a large non-stick pan. Saute the onion, pepper, and garlic until tender.
Add chicken, cooking until almost done.
Add in the peas, spinach, tomato paste, and water.
Continue to cook, stirring, until chicken is no longer pink. Season sparingly with salt and pepper and remove from heat while preparing bechamel.
Heat oil in a saucepan over medium heat.
Mix in the stock and milk, season with pepper.
Whisk the cornstarch and water until smooth, then stir into sauce.
Stir in 1/2 cup of the mozzarella, and cook until the sauce coats the back of a spoon.
In a large bowl, mix the cooked pasta with 1/2 the bechamel sauce.
Mix the chicken saute with the remaining bechamel and parsley in another bowl.
Place half the pasta in a foil-lined baking dish, then top with half the chicken mixture, and half the remaining mozzarella.
Add the remaining pasta, chicken and bechamel.
Top with remaining mozzarella cheese.
Bake 30 minutes in the preheated oven. Let stand 10 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
