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Chicken and Shells with Cheese Sauce

Prep time 2 mins
Cook time 11 mins
Yield 4 servings (serving size: 1 1/2 cups)
Use any small pasta you have on hand, and cook it while you make the cheese sauce.

Ingredients

  • 2 cups uncooked small seashell pasta
  • 1 tablespoon butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 1/2 cups low-fat 1% milk
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
  • 3 cups CHICKEN-VEGETABLE TOSS

Nutrition Information

  • calories 427
  • caloriesfromfat 21 %
  • fat 10 g
  • satfat 5.2 g
  • monofat 1.4 g
  • polyfat 1 g
  • protein 30.3 g
  • carbohydrate 55.1 g
  • fiber 3.1 g
  • cholesterol 61 mg
  • iron 2.8 mg
  • sodium 934 mg
  • calcium 264 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain well.

  2. Melt butter in a small saucepan over medium heat. Stir in flour, salt, and red pepper; gradually add milk, stirring with a whisk until blended. Cook 5 minutes or until thick, stirring constantly. Add cheese; stir until cheese melts. Add pasta and Chicken-Vegetable Toss; cook 3 minutes or until thoroughly heated. Serve immediately.

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