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Joni Busch
Rogers, Minnesota
This pasta dish is quick to prepare, and with its sun-dried tomatoes and creamy sauce, it's fancy enough for company.
Chicken and Broccoli Cavatappi
- Prep Time 30 min
- Total 30 min
- Ingredients 11
- Servings 6
Ingredients
- 8 oz. (2 2/3 cups) uncooked cavatappi pasta (thin, ridged spiral macaroni)
- 1 tablespoon oil (from jar of sun-dried tomatoes)
- 1 lb. chicken tenderloins, cut in half crosswise
- 2 tablespoons finely chopped green onions (2 medium)
- 3 teaspoons dry ground mustard
- 2 teaspoons minced garlic
- 1/4 cup chopped drained oil-packed sun-dried tomatoes (from 7-oz. jar)
- 1 (24-oz.) bag frozen broccoli & three cheese sauce
- 1 (6.5-oz.) pkg. garlic-and-herb cream cheese spread
- 1/4 cup milk
- Salt and pepper to taste, if desired
Instructions
-
Step1In 4 1/2- or 5-quart Dutch oven, cook pasta as directed on package. Drain; rinse well. Return to Dutch oven; cover to keep warm.
-
Step2Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until chicken is beginning to brown. Stir in onions, mustard and garlic. Cook until garlic is softened. Stir in tomatoes until blended. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center. If necessary, drain off any liquid.
-
Step3Add frozen broccoli with sauce chips; cook about 4 minutes, stirring occasionally, until sauce chips have melted. Stir in cream cheese spread. Add milk; cook about 2 minutes, stirring constantly, until well blended and thoroughly heated.
-
Step4Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.
Nutrition
510
Calories
25g
Total Fat
32g
Protein
39g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 510
- Calories from Fat
- 225
- Total Fat
- 25g
- 38%
- Saturated Fat
- 12g
- 60%
- Cholesterol
- 95mg
- 32%
- Sodium
- 580mg
- 24%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 6g
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 42%
- 42%
- Vitamin C
- 28%
- 28%
- Calcium
- 22%
- 22%
- Iron
- 18%
- 18%
Exchanges:
2 Starch; 2 Vegetable; 1 1/2 Fat;Carbohydrate Choice
2 1/2
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