Chicken Parmigiana Pasta
12-14 oz frozen fully cooked chicken strips (or nuggets)
2 tablespoons garlic butter
1/2 cup frozen diced onions
1 (7.3-ounce) jar whole mushrooms (drained)
1 (16-ounce) bag frozen cavatelli pasta
1 1/2 cups pasta sauce
1/2 cup heavy whipping cream
1 tablespoon shredded Parmesan cheese
1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Preheat large sauté pan on medium-high 2-3 minutes. Place chicken on microwave-safe plate (may be paper). Microwave on DEFROST (30% power) 5 minutes or until chicken is defrosted.
CALORIES (per 1/6 recipe) 590kcal; FAT 21g; CHOL 55mg;
1 (16-ounce) bag frozen Roma (or other) blend vegetables (carrots, cauliflower, green beans, zucchini, lima beans)
1. Place vegetables in microwave-safe bowl. Cover and microwave on HIGH 4 minutes or until tender.
CALORIES (per 1/6 recipe) 60kcal; FAT 2.5g; CHOL 0mg;
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Utensils & Cookware
Pesto is made from basil, garlic, pine nuts, olive oil, and cheese. Traditionally served tossed with pasta, it is also great as a rub for grilled meats and seafood.
Recipe Version past0025