Yield: 1
Creamy Baked Chicken Mushroom and Pasta
Throughout the week's culinary olympics, this has won every gold medal for flavor. Why? You'll see if you try it.
Prep Time
50 minutes
Cook Time
30 minutes
Additional Time
20 minutes
Total Time
1 hour 40 minutes
Ingredients
- 2-1 / 2 cups whole wheat rotini pasta, uncooked
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 pound sliced fresh mushrooms
- 1 can (14.5 oz.) Diced tomatoes without added salt, undrained
- 1 cup spaghetti sauce
- 1 teaspoon dried basil leaves
- 1/2 teaspoon garlic powder
- 1 container (8 oz.) PHILADELPHIA Cream Cheese Spread
- 1/2 cup KRAFT Shredded Italian
- Five Cheese Blend
Instructions
- Preheat the oven to 375°F.
- Cook the pasta as directed on the package, but without the salt.
- Meanwhile, heat a large skillet over medium-high heat with cooking spray. Cook the breasts and mushrooms for 5 minutes, stirring occasionally, or until the chicken is no longer pink. Boil the tomatoes, spaghetti sauce, basil, and garlic. Cook for 2 minutes on low heat, or until the chicken is done. Cook, stirring constantly, for 2 to 3 minutes, or until the cream cheese is completely melted.
- The pasta should be drained. Stir it into the chicken preparation. Place in a 2-quart casserole that has been sprayed with cooking spray and cover with a lid.
- Bake the preparation for 20 minutes, or until it reaches the desired temperature. Place the cheese on top and bake uncovered for 5 minutes, or until melted.
Notes
- Keep some of the pasta cooking water aside.
- Save some of the cooking water when draining the pasta. After draining, stir the pasta into the chicken mixture and adjust the consistency with up to 1/4 cup of the reserved water.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 910Total Fat 49gSaturated Fat 26gTrans Fat 0gUnsaturated Fat 17gCholesterol 235mgSodium 1127mgCarbohydrates 40gFiber 6gSugar 8gProtein 77g