Chicken & Vegetable Pasta au Gratin (341 Cal)

Nlongenecker
Nlongenecker Posts: 765
edited September 21 in Recipes
Chicken and Vegetable Pasta au Gratin

* Prep Time: 12 mins
* Cook Time: 48 mins
* Total Time: 1 hrs 0 mins
* Serves: 6

For less than 60¢ a serving, this hearty Midwestern harvest casserole makes a fast weeknight family meal. It can be doubled and the extras frozen for up to 1 month.

Ingredients

* 8 ounces chicken thighs, skinned, boned, and cut into 1" pieces
* 1 cup chopped onions
* 1 cup frozen defatted chicken stock , thawed
* 2 medium carrots, thinly sliced
* 2 medium parsnips, thinly sliced
* 1 tablespoon minced garlic
* 1 teaspoon italian herb seasoning
* 1/4 cup all-purpose flour
* 2 cups skim milk
* 1 cup shredded nonfat mozzarella cheese
* 8 ounces penne pasta
* 3/4 cup chopped tomatoes
* 1/4 cup dry bread crumbs
* 1/4 cup grated Parmesan cheese

Directions
1.
Preheat the oven to 400°F.
2.
Coat a Dutch oven with no-stick spray and place over medium-high heat until hot. Add the chicken, onions, and 1/4 cup of the stock. Cook for 5 minutes, or until the onions are soft but not browned.
3.
Add the carrots, parsnips, garlic, Italian herb seasoning, and the remaining 3/4 cup stock. Cover and cook for 5 to 8 minutes, or until the vegetables are slightly tender. Add the flour. Cook, stirring constantly, for 2 minutes.
4.
Gradually add the milk and mozzarella. Cook, stirring frequently, for 4 minutes, or until the sauce thickens.
5.
Cook the penne pasta in a large pot of boiling water according to the package directions. Drain well and add to the Dutch oven. Add the tomatoes. Mix well to combine.
6.
Top with the bread crumbs and Parmesan. Bake for 20 minutes, or until the topping is golden brown.

Nutritional Facts per serving
CALORIES 341.4 CAL

FAT 3.1 G

SATURATED FAT 1.1 G

CHOLESTEROL 27.1 MG

SODIUM 530.4 MG

CARBOHYDRATES 55.9 G

TOTAL SUGARS 11.6 G

DIETARY FIBER 5.4 G

PROTEIN 22.9 G

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