Chicken And Vegetable Pasta Au Gratin

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 321.7
  • Total Fat: 5.6 g
  • Cholesterol: 37.2 mg
  • Sodium: 235.8 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 4.8 g
  • Protein: 25.0 g

View full nutritional breakdown of Chicken And Vegetable Pasta Au Gratin calories by ingredient
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Number of Servings: 10

Ingredients

    # 8 ounces penne pasta
    # 8 ounces boneless, skinless chicken thighs, cut into 1" pieces
    # 1 cup chopped onions
    # 1 cup reduced-sodium chicken broth
    # 2 carrots, thinly sliced
    # 2 parsnips, thinly sliced
    # 1 tablespoon minced garlic
    # 1 teaspoon italian seasoning
    # 1/4 cup all-purpose flour
    # 2 cups fat-free milk
    # 1 cup shredded fat-free mozzarella cheese
    # 3/4 cup chopped tomatoes
    # 1/4 cup dry bread crumbs
    # 1/4 cup grated Parmesan cheese

Directions


1.
PREHEAT the oven to 400F. Prepare the pasta according to the package directions.
2.
MEANWHILE, heat a Dutch oven coated with cooking spray over medium-high heat. Add the chicken, onions, and 1/4 cup of the broth. Cook,stirring, for 5 minutes, or until the onions are tender. Add the carrots, parsnips, garlic, seasoning, and the remaining 3/4 cup broth. Cover and cook for 5 to 8 minutes, or until the vegetables are tender.
3.
STIR in the flour. Cook, stirring constantly, for 2 minutes. Gradually add the milk and mozzarella. Cook, stirring, for 4 minutes, or until the sauce thickens. Stir in the pasta and tomatoes, tossing to coat. Mix the bread crumbs and Parmesan; sprinkle over the pasta mixture. Bake for 20 minutes, or until the topping is golden brown.

Number of Servings: 10

Recipe submitted by SparkPeople user SEATTLELAWGIRL.

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