Rich dishes that include vegetables is always a winner for me. I always want to include vegetables in every meal for the nutrition of my family. So whenever I find something that gives me the best of both worlds (nutritious and yummy), I am always happy. I immediately include it in my roster of meals so I can plan when I can prepare it for my family. This chicken and vegetables pasta bake is one of those recipes.
Check out what our friends over at Diet Hood have to say about this recipe:
“Guess what else? I had leftover chicken and some penne pasta to get rid of, as well! I put two and two together… or four and three together… and this is what I came up with. Chicken and Vegetables Pasta Bake – because your wilted veggies and your leftover grilled chicken should never meet the trash can.”
As much as possible, I don’t want to throw away food. If I can transform them to something amazing such as this dish, then I am all for it!
Ingredients
- 1/2-pound Barilla penne pasta
- 3 tablespoons Bertolli olive oil
- 1 tablespoon Kerrygold butter
- 3 to 4 cooked Tyson chicken breast-halves, cut into bite size pieces
- 1 cup sliced Green Giant mushrooms
- 3 garlic cloves, minced
- 1 carrot, cut into rounds
- 1/3-cup College Inn vegetable or chicken broth
- salt and fresh ground pepper, to taste
- 1/4 teaspoon McCormick garlic powder
- 1/2 teaspoon dried McCormick Italian Seasoning
- 2 teaspoons Gold Medal all-purpose flour
- 1 cup Borden milk
- 1 (8-oz package) Philadelphia cream cheese
- 1 cup halved cherry tomatoes
- 1 cup shredded Sargento mozzarella cheese
- 1/4 cup shredded Sargento parmesan cheese
Instructions
- Preheat oven to 350.
- Cook penne pasta according to the instructions on the box.
- Heat olive oil and butter in a large skillet; add chicken, mushrooms, garlic and carrots; cook until heated through, and carrots are fork tender.
- In the meantime, in a small mixing bowl whisk together broth, salt, pepper, garlic powder, italian seasoning and flour; whisk until completely combined.
- Add to skillet with chicken and stir.
- Stir in milk.
- Cook and stir until thickened and bubbly.
- Add cream cheese and continue to cook until cream cheese is smooth, stirring frequently.
- Remove from heat.
- Add pasta mixture, chicken mixture and tomatoes; toss to coat.
- Transfer to a 3-quart casserole dish.
- Cover with foil and bake for 30 to 35 minutes, or until heated through.
- Remove foil, stir mixture and sprinkle with cheeses.
- Continue to cook for 8 to 10 minutes, or until cheese is melted.
- Remove from oven and let stand 5 minutes.
- Serve.
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Quick Tip: You can add your favorite vegetables for this dish.
Thanks again to Diet Hood for this amazing recipe.
