About $1.99 per serving
1 (13.25-ounce) or ¾ (16-ounce) package spiral-shaped whole-wheat pasta like fusilli
1½ pounds boneless, skinless chicken breasts, visible fat removed and cut into 1-inch pieces
¾ teaspoon salt-free dried Italian spice blend or dried thyme
1 (15 ¼-ounce) can no salt added or low sodium whole kernel corn drained and rinsed or 1 (16-ounce) bag frozen corn, thawed
1 (16-ounce) bag frozen cut broccoli, thawed
1 8 oz. tub of fat-free cream cheese
1 cup plain nonfat yogurt
- Preheat oven to 350° F. Cook pasta according to package instructions, omitting salt and oil or other fat.
- In a large pan over high heat, add chicken and cook until done, about 5 minutes. Lower the heat to low, and add spice blend, corn, broccoli, cream cheese, and yogurt. Mix until combined and cream cheese has melted.
- Add pasta, stirring to combine. (Do this in a bowl if pasta can’t fit into the large pan).
- Transfer to a 13x9-inch baking dish. Cover with foil, and cook in oven until fully warmed, about 15 minutes.
Cooking Tips: Double the recipe for Easy Oven Baked Chicken Breasts and use the extra cooked chicken into this recipe for ease.
Keep it Healthy: Frozen fruits and vegetables are quick-freezed at their ripest, making them just as healthy yet cheaper option than fresh.
Tips: Set the cream cheese out at the beginning of the recipe so it’s warm and mixes easily into the dish.
|Total Fat||4.5 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||1.0 g|
|Monounsaturated Fat||1.0 g|
|Cholesterol ||80 mg|
|Dietary Fiber||11 g|
|Total Sugars||11 g|
|Protein ||45 g|
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.