Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chicken and Broccoli Cavatappi




Source of Recipe


Pillsbury


List of 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 Green Giant® 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



Recipe



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.
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.
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.
4. Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.