Chicken and Broccoli Cavatappi

(52)
8 reviews.
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 4 Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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