Kerry
Tue, 22 Mar 2005 20:24:43 -0800
Chicken and Broccoli Cavatappi
This pasta dish is quick to prepare, and with its sun-dried tomatoes and
creamy sauce, it's fancy enough for company.
Joni Busch
Rogers, Minnesota
Finalist in the 2004 Bake-Off® Contest
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 Green Giant® 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
Prep Time: 30 Minutes (Ready in 30 Minutes)
Preparation Directions:
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.
6 servings (1 1/2 cups each)
High Altitude Instructions (Above 3500 Feet):
If after stirring in cream cheese spread, mixture is too thick, increase
milk up to 1/2 cup; cook 4 to 5 minutes, stirring constantly.
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NUTRITION INFORMATION PER SERVING:
SERVING SIZE: 1 1/2 Cups
Calories 510 Calories from Fat 225
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% DAILY VALUE
Total Fat 25 g 38 %
Saturated 12 g 60 %
Cholesterol 95 mg 32 %
Sodium 580 mg 24 %
Total Carbohydrate 39 g 13 %
Dietary Fiber 4 g 16 %
Sugars 6 g
Protein 32 g
--------------------------------------------------------------------------
Vitamin A 42 % Vitamin C 28 %
Calcium 22 % Iron 18 %
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DIETARY EXCHANGES: 2 Starch, 2 Vegetable, 3 Medium-Fat Meat, 1 1/2 Fat
The trademarks referred to herein are trademarks of The Pillsbury Company
or its affiliates.
© 2003 General Mills All Rights Reserved
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