Dinner

Leftovers: Creamy Vegetable and Chicken Whole Wheat Pasta is for Dinner.

Leftovers: Creamy Vegetable and Chicken Whole Wheat Pasta takes 15 minutes to prepare.

Leftovers: Creamy Vegetable and Chicken Whole Wheat Pasta takes 20 minutes to cook.

Leftovers: Creamy Vegetable and Chicken Whole Wheat Pasta makes 5 servings.

The ingredients for Leftovers: Creamy Vegetable and Chicken Whole Wheat Pasta are:

1 1/3 chicken breast
2 onions
2 cups cauliflower (pre-cooked)
6 oz portobello
2 cups fresh spinach
1 can low fat cream of mushroom soup
1 can Turkey broth
1/3 cup sour cream
2 Tbsp Balsamic vinegar (oregano and basil)
salt and cracked pepper to taste
3 cloves crushed garlic
9 oz Barilla Whole Wheat Rotini Pasta

Here is how you make Leftovers: Creamy Vegetable and Chicken Whole Wheat Pasta:

Boil water and cook pasta per directions - salt waterIn a large sauce, cook onions until almost translucent, add turkey broth to keep from burning. Add portobello, chopped spinach, cauliflower, garlic, balsamic vinegar and simmer. Add cream of mushroom soup. Continue to slowly add turkey broth. Add chicken breast towards the end since it is precooked. Add salt and cracked pepper to taste.When pasta is done drain... and add to creamy chicken and veggie mixure. Serve. Serving Size: 5 decent size bowlsNumber of Servings: 5Recipe submitted by SparkPeople user MSCOSSET.

The nutritional information for Leftovers: Creamy Vegetable and Chicken Whole Wheat Pasta is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 353.6

• Total Fat: 5.7 g
• Cholesterol: 45.8 mg
• Sodium: 535.5 mg
• Total Carbs: 50.8 g
• Dietary Fiber: 9.5 g
• Protein: 25.9 g

Leftovers: Creamy Vegetable and Chicken Whole Wheat Pasta is French cuisine.

The dietary needs meet for Leftovers: Creamy Vegetable and Chicken Whole Wheat Pasta is Low Fat