Ingredients
8 ounces spaghetti pasta
2 tablespoons unsalted butter
12 ounces cooked, diced chicken
1 (4-ounce) jar diced pimentos (drained)
8 ounces trinity mix (fresh diced onions, bell peppers, celery)
1 (10.5-ounce) can condensed cream of mushroom soup
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (14-ounce) can reduced-sodium chicken broth
1 1/4 cups shredded sharp Cheddar cheese
1 cup panko (Japanese bread crumbs)


Steps

1. Preheat oven to 425°F. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Break pasta into 2-inch-long pieces and stir into boiling water; boil 5 minutes, stirring occasionally, or until partially tender.
2. Meanwhile, cut butter into small pieces while placing in medium bowl; set aside to soften. Combine in microwave-safe bowl: chicken, pimentos, trinity mix, soup, salt, pepper, and broth until well blended. Cover and microwave on HIGH 2–3 minutes or until mixture is hot and vegetables begin to soften.
3. Drain pasta and stir into vegetable mixture. Transfer mixture evenly into 2-quart baking dish. Stir cheese and bread crumbs into butter. Mix with fingertips until blended and crumbly; spread evenly over chicken mixture. Bake 15–20 minutes or until golden and bubbly around edges. Let stand 5 minutes before serving. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 440kcal; FAT 17g; CHOL 80mg;
SODIUM 850mg; CARB 44g; FIBER 4g; PROTEIN 28g;
VIT A 20%; VIT C 40%; CALC 20%; IRON 10%

Ingredients
12 ounces fresh snipped green beans (rinsed, if needed)
2 cups water
1 tablespoon cooked bacon pieces
1 tablespoon unsalted butter
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Steps

1. Place beans and water in medium saucepan on high and bring to boil. Boil 7 minutes, stirring occasionally, or until beans begin to soften.
2. Drain; stir in remaining ingredients. Cover, reduce heat to low, and cook 6–8 minutes, stirring occasionally, or until desired tenderness. Serve.

CALORIES (per 1/4 recipe) 60kcal; FAT 3.5g; CHOL 10mg;
SODIUM 220mg; CARB 7g; FIBER 3g; PROTEIN 2g;
VIT A 15%; VIT C 15%; CALC 4%; IRON 4%