Chicken and Broccoli Cavatappi
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This pasta dish is quick to prepare, and with its sun-dried tomatoes and creamy sauce, it's fancy enough for company.
Ingredients
8 oz. (2 2/3 cups) uncooked cavatappi pasta (thin, ridged spiral macaroni)
1 tablespoon oil (from jar of sun-dried tomatoes)
1 lb. chicken tenderloins, cut in half crosswise
2 tablespoons finely chopped green onions (2 medium)
3 teaspoons dry ground mustard
2 teaspoons minced garlic
1/4 cup chopped drained oil-packed sun-dried tomatoes (from 7-oz. jar)
1 (24-oz.) bag frozen broccoli & three cheese sauce
1 (6.5-oz.) pkg. garlic-and-herb cream cheese spread
1/4 cup milk
Salt and pepper to taste, if desired
Instructions
In 4 1/2- or 5-quart Dutch oven, cook pasta as directed on package. Drain; rinse well. Return to Dutch oven; cover to keep warm.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until chicken is beginning to brown. Stir in onions, mustard and garlic. Cook until garlic is softened. Stir in tomatoes until blended. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center. If necessary, drain off any liquid.
Add frozen broccoli with sauce chips; cook about 4 minutes, stirring occasionally, until sauce chips have melted. Stir in cream cheese spread. Add milk; cook about 2 minutes, stirring constantly, until well blended and thoroughly heated.
Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.
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