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Mediterranean Baked Chicken

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Mediterranean Baked Chicken
  • Prep Time 40 min
  • Total Time 1 hr 10 min
  • Servings 6
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A mouth-watering Mediterranean baked chicken and pasta recipe - for a dinner that’s ready in just about an hour!

Ingredients

6
oz. (2 cups) uncooked rotini (spiral pasta)
1/4
cup butter
3
large shallots, minced
1/4
cup all-purpose flour
1
(14 1/2-oz.) can ready-to-serve chicken broth with 1/3 less sodium
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
4
oz. (1 cup) shredded Swiss cheese
3
cups chopped cooked chicken
1
(6-oz.) jar marinated artichoke hearts, drained
1/2
cup oil-packed sun-dried tomatoes, drained, chopped
2
tablespoons chopped fresh parsley, if desired

Directions

  • 1 Heat oven to 375°F. Spray 2-quart casserole with nonstick cooking spray. Cook rotini to desired doneness as directed on package. Drain.
  • 2 Meanwhile, melt butter in large saucepan over medium-high heat. Add shallots; cook and stir 1 minute. Stir in flour; cook 30 seconds. With wire whisk, stir in broth. Add mushrooms. Bring to a boil. Cook 3 to 4 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese until melted.
  • 3 Add cooked rotini, chicken, artichoke hearts, tomatoes and parsley to mushroom mixture; mix gently. Spoon into sprayed casserole.
  • 4 Bake at 375°F. for 25 to 30 minutes or until thoroughly heated and bubbly. If desired, garnish with additional fresh parsley.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/3 Cups
Calories
460
(
Calories from Fat
210
)
Daily Value
Total Fat
23g
35%
(
Saturated Fat
10g
50%
)
Cholesterol
100mg
33%
Sodium
270mg
11%
Total Carbohydrate
32g
11%
(
Dietary Fiber
2g
8%
,
Sugars
4g
)
Protein
32g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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