47 Ratings
  • 3 star values: 14
  • 4 star values: 13
  • 2 star values: 9
  • 5 star values: 8
  • 1 star values: 3
  • 47 Ratings
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Ingredients

Directions

  • Cook pasta according to package directions, adding green beans and broccoli the last 2 minutes; drain. Rinse with cold water; drain again. Return pasta to pan.

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  • Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms, red peppers and chicken. Sprinkle with Italian seasoning, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir until chicken is no longer pink and vegetables are tender. Add chicken to pasta in pan.

  • For cheese sauce, in a large saucepan melt the 1/4 cup butter over medium heat. Add onion and garlic; cook and stir until tender. Stir in flour, then tomato paste. Gradually stir in milk. Cook and stir until thickened and bubbly; reduce heat. Gradually stir in cheddar and American cheeses until nearly melted. Remove from heat; season to taste with additional salt and pepper. Add cheese sauce to pasta mixture, stirring to coat.

  • Spoon pasta mixture into a 3 quart baking dish. Cover baking dish with plastic wrap, then with foil. Freeze for up to 4 months.

  • To serve, thaw in the refrigerator overnight. Preheat oven to 350°F. Remove plastic wrap; recover with foil. Bake about 1 hour 15 minutes, or until heated through, stirring every 30 minutes. Top with crushed croutons.

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Nutrition Facts

579 calories, (14 g saturated fat, 4 g polyunsaturated fat, 7 g monounsaturated fat), 111 mg cholesterol, 890 mg sodium, 47 g carbohydrates, 3 g fiber, 10 g sugar, 44 g protein.


Reviews

47 Ratings
  • 3 star values: 14
  • 4 star values: 13
  • 2 star values: 9
  • 5 star values: 8
  • 1 star values: 3