Chicken Pasta Bake
Photo And Recipe Courtesy Of Sugar & Cloth
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- Prep
- 15 mins
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- Total
- 45 mins
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- Serving
- 6
Ingredients
- 10oz veggie spaghetti noodles or whole-grain noodle of your choice
- 3 cup shredded Stella® 3-Cheese Italian Blend
- 2 cup shredded cooked chicken
- 1/4 cup unsalted plant butter
- 1 small onion chopped
- 3 tsp minced garlic
- 3 tsp dried Italian seasoning
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup flour
- 1 1/2 cup low-sodium chicken broth
- 4oz reduced-fat plain cream cheese
- 1/4 cup green bell pepper optional
- 1/4 cup diced tomatoes optional
Directions
- Preheat the oven to 375 degrees F and prep a 9"x13" casserole dish with avocado oil cooking spray.
- Bring water to a boil and cook the veggie noodles until al dente, drain, and set aside.
- In a large stovetop pan, heat the avocado butter on medium, then add chopped onion and bell pepper to sauté for 4-5 minutes.
- Stir in the Italian seasoning, salt and pepper, and minced garlic and cook for another minute, then add in the flour and stir.
- Slowly add the chicken broth while stirring.
- Combine the Stella 3-Cheese Italian Blend and 1/4 cup of cream cheese and stir well until completed melted.
- Remove from heat and combine the diced tomatoes, cooked veggie noodles, and shredded chicken with the cheese sauce mixture and stir.
- Pour the chicken spaghetti mixture into your casserole dish, and sprinkle the top with remaining 1 cup of Stella 3-Cheese Italian Blend and another dash of the Italian seasoning or parsley on top.
- Bake at 375F for 25-30 minutes and serve hot.
