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

Recipe by Oxmoor House January 2003

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Recipe Summary

prep:
2 mins
cook:
11 mins
total:
13 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Cooking Light Superfast Suppers

Nutrition Facts

427 calories; calories from fat 21%; fat 10g; saturated fat 5.2g; mono fat 1.4g; poly fat 1g; protein 30.3g; carbohydrates 55.1g; fiber 3.1g; cholesterol 61mg; iron 2.8mg; sodium 934mg; calcium 264mg.
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