Ingredients
- 1 cup fat-free milk
- 1-½ tablespoons cornstarch
- 1 cup reduced-sodium chicken broth
- 2 ounces reduced-fat cream cheese
- ½ teaspoon garlic powder
- 1/8 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup reduced-fat grated Parmesan cheese
- 8 ounces penne, cooked and drained
- 3 cups frozen peas, thawed
- 8 ounces boneless, skinless chicken breast, cooked and diced
How to Make It
- In a large saucepan, whisk milk and cornstarch until smooth. Whisk in broth and place over low heat. Add cream cheese, garlic powder, salt, and pepper. Bring to a low simmer, and cook until sauce thickens, about 4 minutes. Whisk in Parmesan cheese and cook 1 to 2 more minutes, or until sauce is smooth.
- Add penne pasta, peas, and chicken, stirring about 5 minutes, or until heated through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 290 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5.0 g 14% |
Saturated Fat 2.5 g 13% |
Trans Fat 0.0 g |
Cholesterol 40 mg 13% |
Sodium 280 mg 5% |
carbohydrates 37 g 28% |
Dietary Fiber 2 g 5% |
Sugars 3 g 3% |
Protein 22 g 44% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
