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Chicken-And-Pasta Bake With Basil

Yield 6 servings (serving size: 1/6 of casserole)

Ingredients

  • 1/4 cup all-purpose flour
  • 2 cups 1% low-fat milk
  • 1 cup (4 ounces) grated Asiago cheese
  • 3 cups broccoli florets
  • 4 cups hot cooked penne (tube-shaped pasta; about 8 ounces uncooked)
  • 3 cups chopped roasted chicken breast
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • Cooking spray

Nutrition Information

  • calories 375
  • fat 9.3 g
  • satfat 4.7 g
  • protein 35.6 g
  • carbohydrate 35.5 g
  • cholesterol 80 mg
  • iron 2.7 mg
  • sodium 250 mg
  • caloriesfromfat 23 %
  • fiber 2.4 g
  • calcium 321 mg

How to Make It

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted. Set aside.

  2. Preheat oven to 350°.

  3. Steam broccoli, covered, 4 minutes. Drain. Combine cheese sauce, broccoli, penne, and next 5 ingredients. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 20 minutes or until bubbly.

Oxmoor House Healthy Eating Collection