Creamy Cheddar Pasta Toss

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 1999

Ingredients

  • 4 cups large pasta shells
  • 3 cups chopped broccoli florets
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon pepper
  • 2 cups milk
  • 1 cup shredded old Cheddar cheese
  • 2 boneless skinless chicken breasts chopped
  • 1 can corn kernels drained
  • 1/2 sweet red pepper
  • 1 dash Worcestershire sauce
  • 1 pinch salt

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 763 mg
  • Protein 39 g
  • Calories 649.0
  • Total fat 23 g
  • Cholesterol 96 mg
  • Saturated fat 12 g
  • Total carbohydrate 74 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 36.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 34.0
  • Vitamin C 112.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Creamy Cheddar Pasta Toss

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