Ingredients
- 12 oz chicken breasts, boneles and skinless
2 Tbsp Whole Wheat Flour
2 Tbsp Butter, unsalted
10 oz skim milk ( 1 1/4 cup)
1 pinch white pepper (1/8 tsp)
1 tsp Italian seasoning
1 Tbsp Parmesan Cheese, grated
7 oz penne pasts, whole wheat (2 cups)
2 yellow or orange bell peppers, chopped
1 yellow squash, chopped (about 1 1/2 cups)
2 heads, approx 12 oz broccoli, chopped
1/3 cup Monterey Jack Cheese (I used Kraft Mex blend)
1 medium onion, chopped
1/2 tsp minced garlic
Nonstick cooking spray
Description
This Is My Version Of Chef Meg's Healthy Chicken Vegetable Casserole. I Added Onion And Minced Garlic And Used Yellow Squash Instead Of Zucchini. Also, Sauted Chicken, Peppers, Onion And Squash Before Adding To Pasta.
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