Directions:
- In a large skillet over medium heat, saute chicken and garlic in butter for 15 minutes. Remove chicken and set aside.
- With butter in skillet, saute squash, zucchini, and sweet bell pepper and cook just until tender crisp.
- In a small saucepan, melt 3 tablespoons butter and add flour, seasoned salt, salt, black pepper, and pesto seasoning. Stir to form a paste.
- Over medium high heat, gradually add broth, stirring constantly, until thick.
- Stir in cream and heat thoroughly.
- In a large bowl, combine chicken vegetables, broth-cream mixture, and drained pasta.
- Transfer to a greased 9x13 inch casserole dish.
- Cover and bake at 350 degrees for 30 minutes.
- Uncover and sprinkle parmesan cheese over top of casserole and return to oven for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 390.46 Kcal (1635 kJ) | ||
| Calories from fat | 202.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.54g | 35% | |
|---|---|---|---|
| Cholesterol | 137.01mg | 46% | |
| Sodium | 1350.79mg | 56% | |
| Potassium | 565.91mg | 12% | |
| Total Carbs | 12.76g | 4% | |
| Sugars | 1g | 4% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 36.22g | 72% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 25.5mg | 141% | |
| Calcium | 138.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 148.17 Kcal (620 kJ) | ||
| Calories from fat | 76.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 35% | |
|---|---|---|---|
| Cholesterol | 51.99mg | 46% | |
| Sodium | 512.6mg | 56% | |
| Potassium | 214.75mg | 12% | |
| Total Carbs | 4.84g | 4% | |
| Sugars | 0.38g | 4% | |
| Dietary Fiber | 0.47g | 5% | |
| Protein | 13.74g | 72% | |
| Vitamin C | 8.1mg | 36% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 9.7mg | 141% | |
| Calcium | 52.5mg | 14% | |
* 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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