• Prep Time: 15 min

  • Cook Time: 15 min

  • Serving Size: 1/2 cup

  • Serves: 9

  • Prep Time: 15 min

  • Cook Time: 15 min

  • Serving Size: 1/2 cup

  • Serves: 9

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 4g5%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 470mg20%
Total Carbohydrate 28g10%
Dietary Fiber 2g7%
Total Sugars 2g
Includes 0g Added Sugars0%
Protein 16g
Vitamin D 0mcg0%
Calcium 74mg6%
Iron 2mg10%
Potassium 321mg6%
*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

  1. 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.
  2. 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.
  3. 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 4g5%
Saturated Fat 1.5g8%
Trans Fat 0g
Cholesterol 30mg10%
Sodium 470mg20%
Total Carbohydrate 28g10%
Dietary Fiber 2g7%
Total Sugars 2g
Includes 0g Added Sugars0%
Protein 16g
Vitamin D 0mcg0%
Calcium 74mg6%
Iron 2mg10%
Potassium 321mg6%
*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.

*Adapted from a USDA Healthy Kids Cookbook for Homes recipe

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*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.