Baked Chicken Rigatoni

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Dish type
Dinner
Serves
8
Ready in
1 hour 10 minutes*

Ingredients

  • 1 lb. boneless, skinless chicken breast halves, cut into 1/4-inch pieces
  • 1 (8-oz.) pkg. fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 2 tbsp. vegetable oil
  • 1 lb. rigatoni pasta
  • 1 (2.25-oz.) can sliced pitted ripe olives, drained
  • 6 pepperoncini peppers, sliced?
  • 2 cups lowfat milk
  • 2 (8-oz.) pkgs. cream cheese, cubed and softened
  • 1/4 cup butter
  • 1 (14.25-oz.) can diced tomatoes, undrained
  • 1/2 cup grated Parmesan (2 oz.)
  • 1 medium red bell pepper, chopped
  • 1 medium green bell pepper, chopped

Directions

Prep Time
20 minutes
Cook Time
50 minutes*
Ready in
1 hour 10 minutes*
  1. Preheat oven to 350°F. Cook rigatoni al dente according to package directions; drain and set aside.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Stir in chicken, mushrooms, onion and bell peppers; cook about 5 minutes or until chicken is no longer pink. In a large bowl carefully combine cooked rigatoni, chicken mixture, olives and pepperoncini. Set aside.
  3. In a medium saucepan combine milk, cream cheese and butter. Cook and stir over medium heat until smooth. Stir in tomatoes and Parmesan; cook until cheese dissolves. Pour over chicken mixture.
  4. Transfer to a 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until bubbly. Let stand 5 minutes before serving.
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Nutritional Information

Serving Size
1
Per Serving
Calories 637, Calories Fat 319, Total Fat 35g, Saturated Fat 18g, Cholesterol 111mg, Sodium 636mg, Carbohydrate 52g, Protein 26g
Serving Size1
Calories637
Calories Fat319
Calories (fat) extra50
Total Fat35g
Total Fat (extra)55
Saturated Fat18g
Saturated Fat (extra)94
Trans Fat0g
Cholesterol111mg
Cholesterol (extra)37
Sodium636mg
Sodium (extra)27
Potassium326mg
Carbohydrate52g
Carbohydrate (extra)18
Fiber2g
Fiber (extra)11
Sugars10g
Protein26g
Omega30g
Vitamin A1725IU
Vitamin A (extra)35
Vitamin C40mg
Vitamin C (extra)68
Iron1mg
Iron (extra)11