Dinner

Cheesy Chicken and Vegetable Pasta Bake (330cal) is for Dinner.

Cheesy Chicken and Vegetable Pasta Bake (330cal) takes several minutes to prepare.

Cheesy Chicken and Vegetable Pasta Bake (330cal) takes several minutes to cook.

Cheesy Chicken and Vegetable Pasta Bake (330cal) makes 8 servings.

The ingredients for Cheesy Chicken and Vegetable Pasta Bake (330cal) are:

* *Pasta, Ronzoni Healthy Harvest, Whole Wheat Egg Noodles, 12 oz (Whole packet)
* Chicken Breast, no skin, 16 ounces
* Olive Oil, 1 tbsp
* Garlic, 3 clove (minced)
* *Campbell's 98% Fat Free Cream of Broccoli, 2.5 cup (2 cans)
* *Cheese, Parmigiano Reggiano, 10 tbsp (2/3cup grated)
* Milk, 2%, .5 cup
* *Progresso Bread Crumbs - Italian Style,1/8cup
* *Birdseye Frozen Mixed Vegetables, 14 oz (whole packet)
* Grey Poupon Dijon Mustard, 1 tsp

Here is how you make Cheesy Chicken and Vegetable Pasta Bake (330cal):

Start out by filling a large pot with enough water for BOTH the noodles and vegetables to fit and heat it until it boils.Meanwhile, cook the chicken breast with 1/2 tbsp of olive oil until it is no longer pink inside. Set aside.Once water is boiling, add both the packet of noodles and frozen vegetables (approx 5-7mins). Drain and set back inside the large pot.Preheat oven to 400F.In a medium sized pot, heat the remaining 1/2 tbsp of olive oil and add the garlic for a minute, just until fragrant. Add both cream of broccoli soups, 1/2 cup of milk, 7 tbsp of the grated cheese and 1 tsp of Dijon Mustard. Mix and simmer on Med-Low heat for a couple on minutes, or until heated and mixed thoroughly.While it's simmering, cut up chicken into bite sized pieces (or shred).Add chicken to the pot of noodles and vegetables. Add the creamy soup and mix thoroughly.add to baking dish, then sprinkle the remainder 4 tbsp of cheese, followed by the 1/8 cup of bread crumbs on top. Bake at 400F for 10-15mins, or until cheese has melted and bread crumbs have browned.You can also spray the top with some cooking spray to help them crisp up, but it isn't included in the nutritional info.Some adaptions you can make: To cut back on sodium, use plain bread crumbs with your own Italian spices added in and use reduced sodium soups.To make the less dry, try adding in another 1/2 to full cup of milk.Also, I am unsure as the the serving size in cups. I usually just take the dish and score out 1/8 for a portion. If anyone comes across what the size it is in cups or grams, just let me know and I'll add it in:)Salad pictured isn't included in Nutritional info.Number of Servings: 8Recipe submitted by SparkPeople user CASSSEAN.

The nutritional information for Cheesy Chicken and Vegetable Pasta Bake (330cal) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 330.9

• Total Fat: 6.7 g
• Cholesterol: 42.2 mg
• Sodium: 602.4 mg
• Total Carbs: 45.4 g
• Dietary Fiber: 6.9 g
• Protein: 24.8 g

The dietary needs meet for Cheesy Chicken and Vegetable Pasta Bake (330cal) is Low Fat