Bake-Off® Contest 41, 2004
Rogers, Minnesota

Chicken and Broccoli Cavatappi

This pasta dish is quick to prepare, and with its sun-dried tomatoes and creamy sauce, it's fancy enough for company.

(52)
(8)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 11
  • servings 6
 

Ingredients

8
oz. (2 2/3 cups) uncooked cavatappi pasta (thin, ridged spiral macaroni)
1
tablespoon oil (from jar of sun-dried tomatoes)
1
lb. chicken tenderloins, cut in half crosswise
2
tablespoons finely chopped green onions (2 medium)
3
teaspoons dry ground mustard
2
teaspoons minced garlic
1/4
cup chopped drained oil-packed sun-dried tomatoes (from 7-oz. jar)
1
(24-oz.) bag Green Giant® Frozen Broccoli & Three Cheese Sauce
1
(6.5-oz.) pkg. garlic-and-herb cream cheese spread
1/4
cup milk
Salt and pepper to taste, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4 1/2- or 5-quart Dutch oven, cook pasta as directed on package. Drain; rinse well. Return to Dutch oven; cover to keep warm.
  • 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until chicken is beginning to brown. Stir in onions, mustard and garlic. Cook until garlic is softened. Stir in tomatoes until blended. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center. If necessary, drain off any liquid.
  • 3 Add frozen broccoli with sauce chips; cook about 4 minutes, stirring occasionally, until sauce chips have melted. Stir in cream cheese spread. Add milk; cook about 2 minutes, stirring constantly, until well blended and thoroughly heated.
  • 4 Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.
  • 1 In 4 1/2- or 5-quart Dutch oven, cook pasta as directed on package. Drain; rinse well. Return to Dutch oven; cover to keep warm.
  • 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until chicken is beginning to brown. Stir in onions, mustard and garlic. Cook until garlic is softened. Stir in tomatoes until blended. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center. If necessary, drain off any liquid.
  • 3 Add frozen broccoli with sauce chips; cook about 4 minutes, stirring occasionally, until sauce chips have melted. Stir in cream cheese spread. Add milk; cook about 2 minutes, stirring constantly, until well blended and thoroughly heated.
  • 4 Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
510
(
Calories from Fat
225),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
12g,
12%
),
Cholesterol
95mg
95%;
Sodium
580mg
580%;
Total Carbohydrate
39g
39%
(Dietary Fiber
4g
4%
  Sugars
6g
6%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
42%;
Vitamin C
28%;
Calcium
22%;
Iron
18%;
Exchanges:
2 Starch; 2 Vegetable; 1 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.