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Quick Weekday Pasta

By: jenbee

"This is an easy and delicious recipe with low fat ingredients! Pasta shape can be changed as well as soup and vegetables to one's liking! Try cream of mushroom and asparagus or green beans."

Rate/Review | Read Reviews (21)

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

8 ounces uncooked rotini pasta
1 (10.75 ounce) can reduced fat cream of chicken soup
2 cups chopped frozen broccoli, thawed and drained
1 cup chopped cooked chicken
1/2 cup skim milk
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup shredded reduced-fat Cheddar cheese

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
Preheat an oven to 375 degrees F (190 degrees C).
In a bowl, mix soup, broccoli, chicken, and milk. Season with garlic powder and pepper. Transfer to a baking dish and top with Cheddar cheese.
Cover and bake 20 minutes in the preheated oven. Remove cover and continue baking 10 minutes, until bubbly.