Dinner

Chicken Rotini Pasta Casserole is for Dinner.

Chicken Rotini Pasta Casserole takes 30 minutes to prepare.

Chicken Rotini Pasta Casserole takes 30 minutes to cook.

Chicken Rotini Pasta Casserole makes 4 servings.

The ingredients for Chicken Rotini Pasta Casserole are:

2 boneless, skinless chicken breast halves
8 oz. roasted red pepper soup (Trader Joe's)
2 tbsp reduced fat sour cream
1/4 cup white wine
1 cup stuffing breadcrumbs
1/2 oz. veggie chips (Trader Joe's), crushed
2 tbsp margarine, melted
2 tbsp rice milk or nonfat milk

Here is how you make Chicken Rotini Pasta Casserole:

Preheat oven to 350 degrees.Boil a medium sized pot of water. Drop in frozen chicken breasts, reduce heat to 50%, cover pot, and poach for 15 minutes. Remove chicken breasts from water when done (there is no pink inside the breast). Don't discard boiling water.Return water to the boil, then add rotini pasta. Cook pasta until just done (al dente or chewy). While pasta is boiling, cut up chicken into 1-inch cubes. Remove pasta from cooking pot with a strainer to retain the cooking water. Mix cubed chicken with cooked pasta and place in an 8x8" glass baking dish.Set aside 1/2 cup of the pasta cooking water. Empty the pot and return the water to the pot, then add to it the red pepper soup, sour cream, and white wine. Stir with a wire whisk until well mixed. Pour over chicken and pasta in baking dish. Liquid should just cover the chicken and pasta; press down the chicken where necessary.In a small bowl or blender, combine bread crumbs and crushed chips with melted margarine and rice milk. Top casserole with bread crumb mix and season with a dash of pepper.Bake for 30 minutes.Number of Servings: 4Recipe submitted by SparkPeople user NEWMOMOVER40.

The nutritional information for Chicken Rotini Pasta Casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 343.8

• Total Fat: 10.7 g
• Cholesterol: 41.7 mg
• Sodium: 429.7 mg
• Total Carbs: 39.1 g
• Dietary Fiber: 4.0 g
• Protein: 19.7 g