Chicken and Broccoli Cavatappi

  • Prep 30 min
  • Total 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 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
510
Calories from Fat
225
% Daily Value
Total Fat
25g
38%
Saturated Fat
12g
60%
Cholesterol
95mg
32%
Sodium
580mg
24%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
16%
Sugars
6g
Protein
32g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
28%
28%
Calcium
22%
22%
Iron
18%
18%
Exchanges:
2 Starch; 2 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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