Turn store-bought pesto, pasta sauce and grilled chicken breast strips into a comforting casserole.
cups uncooked radiatore (nugget) pasta (6 ounces)
cup chopped drained roasted red bell peppers (from 7-ounce jar)
cup basil pesto
cup fat-free (skim) milk
container (10 ounces) refrigerated reduced-fat Alfredo sauce
packages (6 ounces each) refrigerated grilled chicken breast strips, chopped
cup shredded Parmesan cheese (1 ounce)
Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
Cook pasta 9 minutes as directed on package. Return to saucepan. Stir in remaining ingredients except cheese. Spoon into baking dish.
Cover with aluminum foil and bake 35 minutes. Sprinkle with cheese.
Although using the refrigerated chicken strips is convenient, you can also use 2 1/2 cups of any cooked chicken.
This creamy casserole is delicious served with cooked baby carrots, focaccia and sherbet for dessert.
Go ahead and cook the pasta the night (or morning) before dinner as directed in step 2. Drain and rinse with cold water. Drizzle with a teaspoon of olive oil, and
refrigerate in a large plastic food-storage bag or container. You can assemble the casserole in 5 minutes!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.