Directions:
- Boil pasta as indicated for aldente. Set aside.
- Heat skillet over medium. Use olive oil or non stick spray. Saute garlic, frozen veggies (BirdsEye frozen veggie section), and chicken until chicken is no longer pink. Set aside.
- Melt 6 tablespoons of butter in a saucepan. Add flour and cook for one minute. Using a whisk, incorporate milk, cream, and stock into the butter/flour mixture. Whisk on medium-high heat until thickened. Remove from heat adding 1/2 cup of cheese (reserving 1/4 cup of cheese for later) and spices.
- Combine pasta, cream sauce, and veggie/chicken mixture. Pour into greased 9x12 pan. Sprinkle with remaining 1/4 cup of parmasane cheese. Bake at 375 for aprox. 20 minute or until bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 902.4 Kcal (3778 kJ) | ||
| Calories from fat | 350.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.9g | 60% | |
|---|---|---|---|
| Cholesterol | 140.99mg | 47% | |
| Sodium | 853.04mg | 36% | |
| Potassium | 616.06mg | 13% | |
| Total Carbs | 100.16g | 33% | |
| Sugars | 10.11g | 40% | |
| Dietary Fiber | 8.07g | 32% | |
| Protein | 37.21g | 74% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 17.7mg | 98% | |
| Calcium | 311.4mg | 31% | |
| Amount Per 100 g | |||
| Calories | 202.54 Kcal (848 kJ) | ||
| Calories from fat | 78.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 60% | |
|---|---|---|---|
| Cholesterol | 31.64mg | 47% | |
| Sodium | 191.46mg | 36% | |
| Potassium | 138.27mg | 13% | |
| Total Carbs | 22.48g | 33% | |
| Sugars | 2.27g | 40% | |
| Dietary Fiber | 1.81g | 32% | |
| Protein | 8.35g | 74% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 4mg | 98% | |
| Calcium | 69.9mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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