Prep Time: 15 minutes Cook Time: 15 minutes Serving Size: 1/2 cup Serves: 9
Nutrition Facts |
|
| Serving Size 1/2 cup (203g) | 9 servings per container |
| Amount per serving | |
| Calories 210 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1.5g | 8% |
| Trans Fat 0g | |
| Cholesterol 30mg | 10% |
| Sodium 470mg | 20% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 16g | |
| Vitamin D 0mcg | 0% |
| Calcium 74mg | 6% |
| Iron 2mg | 10% |
| Potassium 321mg | 6% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
INGREDIENTS
2 1/2 cups dry whole-wheat pasta
2 cans reduced fat cream of chicken soup
1 1/3 cups fat-free half and half
1/4 teaspoon ground pepper
1/8 teaspoon garlic powder
1/3 cup grated parmesan cheese
3 cups (12 oz.) cooked chicken, diced
STEPS
- In a large pot, bring 2 quarts of water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered for about 8-10 minutes or until tender. Do not overcook. Drain well.
- Mix soup, half and half, pepper, garlic powder, parmesan cheese, and chicken in a large pot. Cook over medium heat for about 5 minutes, stirring often. Heat to an internal temperature of 165°F or higher.
- Add cooked pasta to the chicken and sauce mixture. Serve hot.
IDEAS
- Add fresh, canned, or frozen vegetables.
Nutrition Facts |
|
| Serving Size 1/2 cup (203g) | 9 servings per container |
| Amount per serving | |
| Calories 210 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1.5g | 8% |
| Trans Fat 0g | |
| Cholesterol 30mg | 10% |
| Sodium 470mg | 20% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 2g | 7% |
| Total Sugars 2g | |
| Includes 0g Added Sugars | 0% |
| Protein 16g | |
| Vitamin D 0mcg | 0% |
| Calcium 74mg | 6% |
| Iron 2mg | 10% |
| Potassium 321mg | 6% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
An Equal Opportunity Institution
*Adapted from a USDA Health Kids Cookbook for Homes recipe
This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.
