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

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Recipe Time

Cook Time:
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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

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

Preparation

  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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