Chicken-and-Pasta Bake with Basil

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 21%
  • Fat: 7.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 24.9g
  • Carbohydrate: 39.5g
  • Fiber: 2.5g
  • Cholesterol: 40mg
  • Iron: 2.6mg
  • Sodium: 478mg
  • Calcium: 362mg

Ingredients

  • 3 cups broccoli florets
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • 3 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts)
  • 2 cups hot Asiago Cheese Sauce
  • 1/4 cup chopped fresh basil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Steam the broccoli, covered, 4 minutes. Drain. Combine broccoli and next 7 ingredients (broccoli through garlic). Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 20 minutes or until bubbly.
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