Chicken Rotini
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 336.2
- Total Fat: 9.6 g
- Cholesterol: 59.1 mg
- Sodium: 203.3 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 2.2 g
- Protein: 27.2 g
View full nutritional breakdown of Chicken Rotini calories by ingredient
Introduction
Garlic and basil give this low fat cheese base sauce some extra flavor. My first attempt at a non-store bought white pasta. Taken from bits and pieces of many recipes I've seen here and on other sites. Enjoy. Garlic and basil give this low fat cheese base sauce some extra flavor. My first attempt at a non-store bought white pasta. Taken from bits and pieces of many recipes I've seen here and on other sites. Enjoy.Number of Servings: 8
Ingredients
-
2T Olive Oil
4 cloves Garlic
2-3 Basil Leaves
4oz Neufchatel Cheese
1/4c Skim Milk
1/2c Ricotta, fat free
1/3c Parmesan cheese
6oz Cremini Mushrooms(pre-sliced packs usually 8oz)
1 med red pepper
1-1/4lb Chicken Breast, boneless skinless
12oz Tri-Color Rotini 1box ( or other small pasta)
Directions
I'm not the best at timing so I'll let you figure out the order of things based on how long they take ;)
Makes 8 - 1cup servings. Each serving approx 6oz by weight of finished product.
1. Defrost chicken but leave slightly frozen to make slicing easier. Cut into strips or cubes as desired. What ever shape you pick make them all the same so they cook evenly. Season with Italian mix as desired. Cook until done and juices run clear.
NOTE: Cook red peppers with chicken when chicken is close to done or roast them in a toaster oven for 10-15min at 350-400 with a light coat of olive oil spray.
2. Combine Mushrooms, garlic, and olive oil in separate pan and cook on med-low heat until mushrooms brown.
3. Add all cheeses to mushroom and garlic mixture. After stirring and cheese begins to melt add milk.
4. Cook Pasta per box directions
5. Return pasta to large pot it was boiled in once drained, add chicken, bell peppers, and sauce mixture. Let warm slightly while stirring everything together.
Number of Servings: 8
Recipe submitted by SparkPeople user ROSSIPREMIER158.
Makes 8 - 1cup servings. Each serving approx 6oz by weight of finished product.
1. Defrost chicken but leave slightly frozen to make slicing easier. Cut into strips or cubes as desired. What ever shape you pick make them all the same so they cook evenly. Season with Italian mix as desired. Cook until done and juices run clear.
NOTE: Cook red peppers with chicken when chicken is close to done or roast them in a toaster oven for 10-15min at 350-400 with a light coat of olive oil spray.
2. Combine Mushrooms, garlic, and olive oil in separate pan and cook on med-low heat until mushrooms brown.
3. Add all cheeses to mushroom and garlic mixture. After stirring and cheese begins to melt add milk.
4. Cook Pasta per box directions
5. Return pasta to large pot it was boiled in once drained, add chicken, bell peppers, and sauce mixture. Let warm slightly while stirring everything together.
Number of Servings: 8
Recipe submitted by SparkPeople user ROSSIPREMIER158.