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.

Source: Midwest Living
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Ingredients

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Directions

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  • 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; total fat 24g; saturated fat 11g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 111mg; sodium 1133mg; potassium 535mg; carbohydrates 46g; fiber 5g; sugar 7g; protein 33g; trans fatty acidg; vitamin a 1462IU; vitamin c 69mg; thiaminmg; riboflavinmg; niacin equivalents 10mg; vitamin b6 1mg; folate 156mcg; vitamin b12mcg; calcium 340mg; iron 3mg.

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