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Prep 25min
Total25min
Ingredients9
Servings4
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Ingredients
6
oz. (2 1/2 cups) uncooked rainbow rotini (spiral pasta)
2
cups frozen broccoli
1
cup nonfat sour cream
2
teaspoons all-purpose flour
1/2
cup skim milk
1 1/2
cups diced cooked chicken breast
3/4
teaspoon dried basil leaves
1
(4.5-oz.) jar sliced mushrooms, drained
4
tablespoons grated Parmesan cheese
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Steps
1
In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding broccoli during last 5 minutes of cooking time.
2
Meanwhile, in medium saucepan, combine sour cream and flour; blend well. Stir in milk. Cook over medium heat, stirring constantly, until hot but not boiling. Stir in chicken, basil, mushrooms and 3 tablespoons of the cheese. Cook until thoroughly heated.
3
Drain rotini and broccoli; return to saucepan. Add chicken mixture; toss to coat. Place mixture in serving dish or on serving platter; sprinkle with remaining 1 tablespoon cheese.
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When a recipe calls for diagonally sliced chicken, put it in the freezer for 20 to 30 minutes first. The meat will firm up just enough to make diagnoal slicing easier.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
360
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
50mg
17%
Sodium
450mg
19%
Total Carbohydrate
45g
15%
Dietary Fiber
5g
20%
Sugars
9g
Protein
33g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
60%
60%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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