Ok...7 pts is a big pricey but this dish has a whole meal in one serving...protein, pasta and veggies. Enjoy without guilt! Colette




From Light & Tasty


Pasta dishes are a favorite in our family. I changed the original recipe to suit our tastes...and we all think this comforting casserole is delicious. I like to accompany it with a tossed green salad. #151;Ruth Lee of Troy, Ontario


INGREDIENTS


* 2-3/4 cups uncooked tricolor rotini or spiral pasta
* 3/4 cup chopped onion
* 1/2 cup chopped celery
* 2 garlic cloves, minced
* 1 tablespoon olive oil
* 3 cups cubed cooked chicken breast
* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1-1/2 cups fat-free milk
* 1 package (16 ounces) frozen Italian-blend vegetables
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 2 tablespoons minced fresh parsley
* 1-1/4 teaspoons dried thyme
* 1 teaspoon salt
* 2/3 cup crushed cornflakes


SERVINGS 8
CATEGORY Lower Fat
METHOD Baked
PREP 15 min.
COOK 25 min.
TOTAL 40 min.


DIRECTIONS



Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt.
Pour into a shallow 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with nonstick cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through. Yield: 8 servings.




NUTRITIONAL INFO



Nutritional Analysis: One serving (1-1/3 cups) equals 341 calories, 7 g fat (3 g saturated fat), 56 mg cholesterol, 698 mg sodium, 40 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.