Sure, the creamy Alfredo sauce is an indulgence, but this family-friendly recipe is loaded with healthy ingredients, too -- multigrain pasta, fresh veggies and lean chicken breast.

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Ingredients

Directions

  • Preheat oven to 375°F. Cook pasta according to package directions, adding broccoli for the last 4 minutes of cooking time. Drain.

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  • Meanwhile, in a very large nonstick skillet, cook chicken in 1 tablespoon of the oil over medium heat for 4 to 6 minutes or until chicken is no longer pink, stirring occasionally. Remove chicken from skillet and set aside. Add mushrooms, pepper and onion to the same skillet. Cook for 6 to 8 minutes or until tender, stirring occasionally. Add Alfredo sauce and chicken. Cook and stir over medium heat for 2 to 3 minutes or until heated through.

  • Spread half of the pasta and broccoli mixture in a 3-quart au gratin or baking dish. Top with half the chicken mixture and all of the cheese. Top with remaining pasta and broccoli and chicken mixtures.

  • In a small bowl, combine panko and remaining 1 tablespoon olive oil. Sprinkle evenly over casserole. Bake, uncovered, for 25 minutes or until top is golden and casserole is heated through.

*Substitution

Although we prefer the creamy indulgence of Alfredo sauce in this recipe, it does work just fine with tomato sauce.

Nutrition Facts

536 calories; 24 g total fat; 111 mg cholesterol; 1133 mg sodium. 46 g carbohydrates; 33 g protein;

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