One of the recent recipes that I've tried and liked (the corn pudding recipe was not terrible, but I didn't have any desire to finish it, so I'm not going to make it again!) is this healthy, veggie-packed Buffalo Chicken Pasta Bake. It has lots of flavor but isn't particularly cheesy. I think adding some extra shredded cheese stirred in and all melty (after it is out of the oven) was a great idea. Personally, I used some reduced fat shredded Colby and it was super-good. The original recipe I found in my Hungry Girl 300 under 300 cookbook, but I made a few small changes. Here's my version:
Ingredients
- 4.5 oz. (about 1 cup) uncooked macaroni
- 2 or 3 stalks celery, chopped
- 2 medium carrots, chopped (or a bunch of baby carrots chopped, which is what I did)
- 1 small onion, chopped (or a about half a medium onion, chopped)
- 8 ounces cooked and and shredded/chopped skinless lean chicken breast
- 1+ teaspoon garlic
- 1/4 cup Frank's Red Hot Buffalo sauce, divided
- 1/2 cup fat free sour cream
- 2 wedges Laughing Cow light Swiss cheese
- 2 teaspoons yellow mustard
- 1 1/2 Tbsp. grated Parmesan cheese
- bread crumbs, optional
Directions
- Preheat oven to 350 degrees
- Cook pasta to al dente, drain, and set aside
- Heat large skillet sprayed with non-stick spray to medium-high heat. Add celery, carrots, and onions. Stir occasionally, cook until veggies are softened, about 5 minutes.
- Add chicken, garlic, and 3 Tbsp. hot sauce to skillet. Mix and set aside
- In a microwave safe bowl mix sour cream, cheese wedges, mustard, and rest of hot sauce. Heat in microwave for 30 seconds.
- Spray an 8x8 or 9x9 pan with non-stick spray. Place half of pasta in pan, top with veggie/chicken mixture, top with rest of pasta.
- Put sour cream mixture on top in an even layer, Sprinkle with Parmesan cheese and bread crumbs.
- Bake about 30 minutes, until hot and bubbling
- Serve, sprinkle with shredded cheese, if desired
Makes 4 servings
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