Chicken And Vegetable Pasta Au Gratin
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
Submitted by: SEATTLERUNGIRL
1.
PREHEAT the oven to 400°F. 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.
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 400°F. 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.
