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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless, skinless chicken breasts (cut into 1 1/2-inch cubes)
- 2 cups frozen mixed vegetables (such as peas, corn, carrots and cut green beans)
- 8 oz. rotini pasta (uncooked)
- 8 oz. reduced fat cream cheese (Neufchâtel, cubed)
- 2 cups chicken stock (Kitchen Basics® Original)
- 1 1/2 cups milk
- 2 cups reduced fat cheddar cheese (divided)
- 1/4 cup flour
- 2 tsp. italian seasoning (McCormick® Perfect Pinch®)
- 2 tsp. garlic powder (McCormick®)
- 1/2 tsp. coarse ground black pepper (McCormick®)
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Directions
- Preheat oven to 375°F. Arrange chicken and vegetables in single layer in 13x9-inch baking dish sprayed with no stick cooking spray. Top with pasta and cream cheese.
- Mix stock, milk, 1 cup of the Cheddar cheese, flour and spices in bowl until well blended. Pour over pasta in baking dish. Cover with foil.
- Bake 40 minutes. Remove foil and carefully stir. Sprinkle with remaining 1 cup Cheddar cheese. Bake, uncovered, 10 to 15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
NutritionView More
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720Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories720Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol125mg42% |
Sodium1000mg42% |
Potassium1170mg33% |
Protein59g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate71g24% |
Dietary Fiber4g16% |
Sugars14g |
Vitamin A50% |
Vitamin C10% |
Calcium50% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Adele 8 years ago
My husband liked it. I was disappointed. Maybe I will feel differently about the leftovers? But my initial reaction was meh.