Tuesday, May 19, 2009

Tea's Creamy Chicken & Broccoli Pasta Bake

I got this of of Sparkpeople.com. We tried it tonight, and it was super yummy! Todd even liked it, and the kids gobbled it up. I'm trying to be healthier, but I've been craving Chicken and Broccoli Alfredo. This satisfied the craving! Yay! I'm posting it with the modifications I made.


1.5 LB Chicken Breasts - Boneless, Skinless

3 Cups - Albertsons Whole Wheat Rotini Pasta

12 OZ Broccoli Florets (I just estimated the amount)

3/4 Cup - Onions, raw, chopped (I completely forgot to add this...woops)

8-10 mushrooms, sliced

2 TBSP - Country Crock, Shedd's Spread Country Crock Plus Calcium & Vitamins (just used butter)

3 Cups - Albertsons Fat Free Mozzarella Shredded Cheese (couldn't find this so I used Weight Watcher's brand reduced fat mozzarella)

6 OZ - 1/3 Less Fat Neufchatel Cream Cheese

12 oz - Chicken Broth - Low Fat - Low Sodium (I just used one can MINUS 1/3 cup)


(Instead of the directions below, I grilled the chicken on the grill, cut it up, and added it at the end with everything else...really added to the flavor!)

Prep - Cut raw chicken into bite-size chunks. Cut broccoli into bite-size florets.

Heat oven to 375*F.

Cook pasta in large saucepan as directed on package, adding broccoli the last 3 minutes.

Meanwhile, heat large nonstick skillet on medium-high heat. Melt butter, and add chicken, onions, and mushrooms. (if you're grilling chicken, just saute the mushrooms, garlic, and onions and add the broth and cheese to that); cook 3 minutes or until no longer pink, stirring frequently.

Stir in garlic, saute 1 minute

Stir in broth; simmer 3 minutes or until chicken is done.

Add cream cheese; cook and stir on low heat 1 minute or until cream cheese is melted. Stir in 1.5 cups mozzarella.

Drain pasta and broccoli. Add to chicken mixture, mix lightly (add chicken now if using grilled). Spoon into a 9x13 pan coated with PAM.

Bake 15 minutes or until heated through. Sprinkle with remaining mozzarella cheese. Bake 3 minutes more or until cheese is melted. Remove from oven and let stand 5 minutes. Serve.

Number of Servings: 4

Nutritional Info (not sure how they figured this or how accurate it is)
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 338.9
  • Total Fat: 8.7 g
  • Cholesterol: 37.5 mg
  • Sodium: 988.1 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 30.7 g

Recipe submitted by SparkPeople user MOUSESB.
Number of Servings: 4

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