Creamy Cheddar Pasta Toss
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 649 |
| pro | 39 g |
| total fat | 23 g |
| sat. fat | 12 g |
| carb | 74 g |
| fibre | 6 g |
| chol | 96 mg |
| sodium | 763 mg |
| % RDI: | - |
| calcium | 36 |
| iron | 17 |
| vit A | 34 |
| vit C | 112 |
| folate | 40 |
Bonus: Ready in 15 Minutes. Why buy cheese sauce when homemade is this quick? It's cheaper and tastier, too. Cooking the chicken a day ahead is truly a time-saver.
Ingredients
- 4 cups large pasta shells
- 3 cups chopped broccoli florets
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1/4 tsp pepper
- 2 cups milk
- 1 cup shredded old cheddar cheese
- 2 cooked boneless skinless chicken breasts, chopped
- 1 can (12 oz/348 mL) corn kernels, drained
- 1/2 chopped sweet red pepper
- 1 dash Worcestershire sauce
- 1 Pinch salt
Preparation
ln large pot of boiling salted water, cook pasta for 6 minutes. Add broccoli; cook for 3 minutes or until pasta is tender but firm. Drain and return to pot.
Meanwhile, in saucepan, melt butter over medium heat. Sprinkle with flour and pepper; cook, stirring, for 1 minute. Whisk in milk, bring to boil. Reduce heat and simmer, whisking often, for about 5 minutes or until thickened.
Stir in cheese, chicken, corn, red pepper, Worcestershire sauce and salt. Add to pasta and toss to coat.
Additional information :
Option: For super convenience, substitute 1 bag (1 lb/500 g) frozen mixed vegetables for the broccoli; omit corn and red pepper.
Source : Canadian Living Magazine: September 1999
- Keywords : Main Course; Chicken; Pasta; Cheese; Broccoli; Boil/Simmer; Corn; Red pepper; Lunch;
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