Chicken Zucchini Rigatoni Recipe
Ingredients
- 16 oz Pasta, Rigatoni
- 2 cups Zucchini
- 3 Tbs Butter
- 2 lb Chicken Breasts, cut into squares
- 2 (10-3/4 oz) Cream of Chicken Soup
- 1 cup Milk
- 1/4 cup Parmesan Cheese, grated
- 1/2 tsp Pepper
Directions
- Cook pasta according to package directions (mine was 12 minutes). Add zucchini for last 4 minutes of cooking time.
- While pasta is cooking, heat butter in skillet. Add chicken and cook until browned.
- Add soup, milk, cheese and pepper to chicken. Cook until heated through.
- Drain pasta and zucchini and return to pan. Stir in chicken mixture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 8 servings | |
| Calories 510 | |
| Calories from Fat 178 | 35% |
| Total Fat 19.91g | 25% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.11g | |
| Cholesterol 81mg | 27% |
| Sodium 653mg | 27% |
| Potassium 491mg | 14% |
| Total Carbs 50.37g | 13% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.07g | 3% |
| Protein 30.72g | 49% |
