Chicken and Shells with Cheese Sauce

Use any small pasta you have on hand, and cook it while you make the cheese sauce.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 427
  • Calories from fat: 21%
  • Fat: 10g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1g
  • Protein: 30.3g
  • Carbohydrate: 55.1g
  • Fiber: 3.1g
  • Cholesterol: 61mg
  • Iron: 2.8mg
  • Sodium: 934mg
  • Calcium: 264mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken and Shells with Cheese Sauce Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy