Recipe: Nutrition
Egg-free
Nut-free
Low-Cholesterol
Low-Fat
Low-Sugar
Directions
Prep Time
20 minutes*
Cook Time
1 hour 40 minutes
Ready in
2 hours*
- Heat 4 cups water in a large saucepan over medium-high heat. Season chicken with salt and pepper to taste; add to saucepan. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or until chicken is no longer pink. Drain and cool chicken, reserving saucepan and 1 1/2 cups liquid; set aside. Chop chicken, discarding bones and skin. Keep covered; set aside.
- Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Using reserved saucepan, cook pasta al dente according to package directions. Drain. Set pasta aside and return saucepan to heat.
- Add butter to saucepan; melt over medium-high heat. Add onion and bell pepper; cook and stir until tender. Add tomatoes, soup and reserved liquid. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until mixture thickens slightly. Add cheese, stirring constantly just until melted. Gently stir in chicken and pasta, tossing to coat.
- Spread pasta mixture into prepared baking dish. Bake, uncovered, 30 to 35 minutes or until bubbly. Let stand 5 minutes. Sprinkle with chopped parsley, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 469, Calories Fat 162, Total Fat 18g, Saturated Fat 9g, Cholesterol 89mg, Sodium 845mg, Carbohydrate 42g, Protein 29g
Serving Size | 1 |
Calories | 469 |
Calories Fat | 162 |
Calories (fat) extra | 34 |
Total Fat | 18g |
Total Fat (extra) | 28 |
Saturated Fat | 9g |
Saturated Fat (extra) | 46 |
Trans Fat | 0g |
Cholesterol | 89mg |
Cholesterol (extra) | 30 |
Sodium | 845mg |
Sodium (extra) | 35 |
Potassium | 266mg |
Carbohydrate | 42g |
Carbohydrate (extra) | 14 |
Fiber | 2g |
Fiber (extra) | 11 |
Sugars | 6g |
Protein | 29g |
Omega3 | 0g |
Vitamin A | 696IU |
Vitamin A (extra) | 14 |
Vitamin C | 18mg |
Vitamin C (extra) | 31 |
Iron | 2mg |
Iron (extra) | 12 |