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Chicken and Shells with Cheese Sauce

Chicken and Shells with Cheese Sauce

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

Oxmoor House JANUARY 2003

  • Yield: 4 servings (serving size: 1 1/2 cups)
  • Cook time:11 Minutes
  • Prep time:2 Minutes

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

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

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.

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
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