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Chicken and Broccoli Cavatappi

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Pillsbury Kitchens
Updated Apr 18, 2005
Bake-Off® Contest 41, 2004
Joni Busch
Rogers, Minnesota
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This pasta dish is quick to prepare, and with its sun-dried tomatoes and creamy sauce, it's fancy enough for company.

Chicken and Broccoli Cavatappi

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 6
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Ingredients

  • 8 oz. (2 2/3 cups) uncooked cavatappi pasta (thin, ridged spiral macaroni)
  • 1 tablespoon oil (from jar of sun-dried tomatoes)
  • 1 lb. chicken tenderloins, cut in half crosswise
  • 2 tablespoons finely chopped green onions (2 medium)
  • 3 teaspoons dry ground mustard
  • 2 teaspoons minced garlic
  • 1/4 cup chopped drained oil-packed sun-dried tomatoes (from 7-oz. jar)
  • 1 (24-oz.) bag frozen broccoli & three cheese sauce
  • 1 (6.5-oz.) pkg. garlic-and-herb cream cheese spread
  • 1/4 cup milk
  • Salt and pepper to taste, if desired

Instructions

  • Step 
    1
    In 4 1/2- or 5-quart Dutch oven, cook pasta as directed on package. Drain; rinse well. Return to Dutch oven; cover to keep warm.
  • Step 
    2
    Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until chicken is beginning to brown. Stir in onions, mustard and garlic. Cook until garlic is softened. Stir in tomatoes until blended. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center. If necessary, drain off any liquid.
  • Step 
    3
    Add frozen broccoli with sauce chips; cook about 4 minutes, stirring occasionally, until sauce chips have melted. Stir in cream cheese spread. Add milk; cook about 2 minutes, stirring constantly, until well blended and thoroughly heated.
  • Step 
    4
    Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.

Nutrition

510 Calories
25g Total Fat
32g Protein
39g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
510
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
12g
60%
Cholesterol
95mg
32%
Sodium
580mg
24%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
16%
Sugars
6g
Protein
32g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
28%
28%
Calcium
22%
22%
Iron
18%
18%
Exchanges:
2 Starch; 2 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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