Chicken Pasta in Roasted Red Pepper Sauce

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Prep Time

20mins

time to table icon

Time to Table

20mins

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Serves

4 (1 1/2 cup per serving)

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Ingredients

  • 2 1/2 cups uncooked penne pasta
  • 1/2 cup Daisy Cottage Cheese
  • 7 ounce jar roasted red peppers, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 large garlic cloves, grated
  • 1 tablespoon all purpose flour
  • 1/8 teaspoon black pepper
  • 2/3 cup skim milk
  • 2 cups chopped cooked boneless chicken breasts

Ingredients

  • 2 1/2 cups uncooked penne pasta
  • 1/2 cup Daisy Cottage Cheese
  • 7 ounce jar roasted red peppers, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 large garlic cloves, grated
  • 1 tablespoon all purpose flour
  • 1/8 teaspoon black pepper
  • 2/3 cup skim milk
  • 2 cups chopped cooked boneless chicken breasts

Directions

  1. Heat the oven to 350 degree.
  2. Spray a 3-quart casserole dish with cooking spray. Cook the pasta as directed on package and drain.
  3. Meanwhile, in a 12-inch nonstick skillet, melt the butter over medium heat. Add the mushrooms and onion. Cook for 3 minutes or until the vegetables starting to soften.
  4. Stir in all of the remaining ingredients except the Cheddar cheese. Cook until the Italian cheese is melted, stirring constantly.
  5. Pour the mixture over the cooked pasta; mix well. Spoon the mixture into the casserole dish and cover with foil.
  6. Bake the casserole for 30 minutes or until thoroughly heated. Uncover and sprinkle with the Cheddar cheese.
  • Calories:499
  • Cholesterol:77
  • Dietary Fiber:2
  • Protein:39
  • Sodium:672
  • Total Carbohydrate:49
  • Total Fat:15

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