Mediterranean Baked Chicken |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 (1-1/3 cup) | 40 minutes | 1 hour 10 minutes | 450 | 190 | 21g | 410mg | 33g | 33g | 100mg |
| INGREDIENTS: | ||
| 6 oz (2 cups) uncooked rotini (spiral pasta) | 1/4 cup butter or margarine | 3 large shallots, minced |
| 1/4 cup all purpose flour | 1 (14.5 oz) can ready-to-serve chicken broth with 1/3 less sodium | 8 oz (about 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 | |
| 1 | Heat oven to 375 F. Spray 2-quart casserole with nonstick cooking spray. |
| 2 | Cook rotini to desired doneness as directed on package. |
| 3 | 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. |
| 4 | Drain rotini. Add rotini, chicken, artichoke hearts, tomatoes and parsley to mushroom mixture; mix gently. Spoon into spray-coated casserole. |
| 5 | Bake at 375 F. for 25 to 30 minutes or until thoroughly heated and bubbly. Garnish with fresh parsley. |