11Ingredients
320Calories
65Minutes

Ingredients

  • 1 pound boneless, skinless chicken breasts (cut into 1 1/2-inch cubes)
  • 2 cups frozen mixed vegetables (such as peas, corn, carrots and cut green beans)
  • 8 ounces rotini pasta (uncooked)
  • 8 ounces reduced fat cream cheese (Neufchâtel, cubed)
  • 2 cups chicken stock (Kitchen Basics® Original)
  • 1 1/2 cups milk
  • 2 cups reduced fat cheddar cheese (divided)
  • 1/4 cup flour
  • 2 teaspoons mccormick perfect pinch italian seasoning
  • 2 teaspoons garlic powder (McCormick®)
  • 1/2 teaspoon coarse ground black pepper (McCormick®)

Directions

  1. Preheat oven to 375°F. Arrange chicken and vegetables in single layer in 13x9-inch baking dish sprayed with no stick cooking spray. Top with pasta and cream cheese.
  2. Mix stock, milk, 1 cup of the Cheddar cheese, flour and spices in bowl until well blended. Pour over pasta in baking dish. Cover with foil.
  3. Bake 40 minutes. Remove foil and carefully stir. Sprinkle with remaining 1 cup Cheddar cheese. Bake, uncovered, 10 to 15 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
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NutritionView more

320Calories
Sodium18%DV440mg
Fat14%DV9g
Protein51%DV26g
Carbs10%DV31g
Fiber8%DV2g

PER SERVING *

Calories320Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat4g20%
Trans Fat
Cholesterol55mg18%
Sodium440mg18%
Potassium520mg15%
Protein26g51%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber2g8%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Adele 19 Oct 2016
My husband liked it. I was disappointed. Maybe I will feel differently about the leftovers? But my initial reaction was meh.