Dinner

Fusilli, Chicken and Vegetables is for Dinner.

Fusilli, Chicken and Vegetables takes 15 minutes to prepare.

Fusilli, Chicken and Vegetables takes 40 minutes to cook.

Fusilli, Chicken and Vegetables makes 6 servings.

The ingredients for Fusilli, Chicken and Vegetables are:

3-4 boneless, skinless chicken breast
400 grams of fusilli pasta
1 can (680mL) pasta sauce- your choice of flavour
1/2 cup thick and chunky salsa medium
2 cups frozen mixed vegetables(slightly thawed)
Parmesan cheese for topping if desired
Options:
use whole wheat pasta
low sodium sauces or homemade sauce
turkey or left over chicken can be used should equal 3 cups of shredded meat

Here is how you make Fusilli, Chicken and Vegetables:

In a large pot boil water and cook pasta according to package directions-drain and rinse pastaAs pasta is cooking boil chicken in water (do not add any flavorings) until chicken is no longer pinkCool chicken and shredd or finely chop set asideIn the same pot used to cook pasta add salsa, sauce, vegetables, shredded chicken and pasta. Stir to combine, (stop here if making a casserole) heating over medium heat. Stir often to prevent sticking. Serve warm top with Parmesan CheeseOptions-CasseroleThis recipe can be made as a casserole. Once all ingredients are combined, lightly coat a 9x13 inch casserole dish, spoon mixture into dish, sprinkle with cheese, cover and bake at 350 degrees for 30 minutes or until completely heated through.Freezing: You can use a large ziplock bag or place in casserole dish cover and lable Thaw in fridge over night bake at 350 degrees aprx 30 minutesServe with Salad and rolls if desiredNumber of Servings: 6Recipe submitted by SparkPeople user ANNAMS2.

The nutritional information for Fusilli, Chicken and Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 227.1

• Total Fat: 2.3 g
• Cholesterol: 90.4 mg
• Sodium: 174.0 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 0.5 g
• Protein: 31.0 g