Chicken and Vegetable Macaroni Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 381.7
- Total Fat: 8.3 g
- Cholesterol: 46.5 mg
- Sodium: 614.7 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 9.0 g
- Protein: 23.0 g
View full nutritional breakdown of Chicken and Vegetable Macaroni Casserole calories by ingredient
Number of Servings: 6
Ingredients
-
3 cup Catelli Healthy Harvest Whole Wheat Macaroni - uncooked
6 pieces Chicken Thigh, Boneless, Skinless, cut into small pieces
90 gram(s) Kraft Mozzarella Cheese, shredded
3 cup Broccoli, fresh, chopped
.5 medium Peppers, sweet, red, fresh,
3 cup O organics Roasted Garlic Pasta,
3 stalk Celery, raw, , small (5" long)
Directions
SPRAY large fry pan with cooking spray. Add chicken; cook and stir on medium-high heat 5 min. Add red pepper,broccoli and celery; cook and stir an additional 3 to 5 min. or until chicken is cooked through and vegetables are tender.
Bring water to a boil according to recommendations on package; reduce heat to medium-low. Stir in pasta, making sure pasta is covered with water; cover. Simmer 15 min. or until pasta is tender. Drain
ADD sauce to chicken and vegetables. Add Sauce mixture to cooked pasta. Turn into 9X13 pan. Sprinkle with cheese; cover. Heat through in 350 degree oven for approx. 30 minutes.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TARAHARWIND.
Bring water to a boil according to recommendations on package; reduce heat to medium-low. Stir in pasta, making sure pasta is covered with water; cover. Simmer 15 min. or until pasta is tender. Drain
ADD sauce to chicken and vegetables. Add Sauce mixture to cooked pasta. Turn into 9X13 pan. Sprinkle with cheese; cover. Heat through in 350 degree oven for approx. 30 minutes.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TARAHARWIND.