Ingredients:
1 lb rotini pasta, cooked and drained ( Ronzoni Whole Wheat Pasta)
2 lbs boneless skinless chicken breasts, cut up ( equalling 3 cups)
1 (4 ounce) cans mushrooms, sliced and drained
1 -2 tablespoon olive oil
1 (10 ounce) packages green peas, thawed ( freezer section)
1/2 cup 1% low-fat milk
1 (10 ounce) cans cheese soup ( 98% fat free, if available)
1 tablespoon garlic, minced ( sold in supermarkets by the jar)
1 (8 ounce) packages low-fat cheddar cheese, shredded
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
Directions:
Preheat oven to 350 F.
In a large skillet, saute the chicken, onion and mushroom in the oil until done.
In a large bowl, combine the already cooked rotini, green peas, milk, soup, salt, pepper, minced garlic and 1/2 of the cheddar cheese.
Add the chicken mixture; stir to combine and pour into a greased 3 quart baking dish/pan.
Sprinkle the top with the remaining cheddar cheese.
Bake in the preheated 350 F oven for 25 min or until hot and bubbly.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.