Chicken Alfredo Casserole
Roasted Broccoli and Carrots
Ingredients
- 6 oz penne pasta
- 1½ Tbsp butter
- ¾ lb boneless, skinless chicken breasts, cubed
- 1½ Tbsp all purpose flour
- 1 tsp garlic powder
- 1¼ cups milk
- ¾ cup chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 400°F. Cook pasta according to package directions; drain.
- Meanwhile, melt butter in a large skillet over medium heat. Add chicken; season with salt and pepper, if desired, and cook 5 to 6 minutes or until browned.
- Add flour; cook, stirring constantly, 2 minutes. Gradually stir in milk and broth. Cook, stirring occasionally, until mixture is slightly thickned and bubbly. Remove from heat and stir in mozzarella until melted.
- Add pasta; toss. Spoon mixture into a lightly greased 9-inch baking dish. Sprinkle with Parmesan. Bake 20 minutes or until hot and bubbly.
Side Dish Ingredients
- ½ (12-oz) pkg broccoli florets
- 1 Tbsp olive oil
- 1½ cups baby carrots
- 1½ tsp Italian seasoning
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a rimmed baking sheet. Spread in a single layer. Bake 20 minutes or until vegetables are browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
634
|
78
|
712
|
| Fat (g) | 23 | 5 | 28 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 52 | 2 | 54 |
| Carb (g) | 53 | 8 | 61 |
| Fiber (g) | 2 | 3 | 5 |
| T. Sugs (g) | 7 | 4 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
