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Quick Weekday Pasta

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Quick Weekday Pasta

Directions

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Ingredients :

  • 8 ounces uncooked rotini pasta
  • 1 (10.75 ounce) can reduced fat cream of chicken soup
  • 2 cups chopped frozen broccoli
  • thawed and drained
  • 1 cup chopped cooked chicken
  • ½ cup skim milk
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ cup shredded reduced-fat Cheddar cheese
  • Methods :

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • In a bowl, mix soup, broccoli, chicken, and milk. Season with garlic powder and pepper. Transfer to a baking dish and top with Cheddar cheese.
  • Cover and bake 20 minutes in the preheated oven. Remove cover and continue baking 10 minutes, until bubbly.
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