Ingredients for Pesto Chicken Mostaccioli
- Mostaccioli Pasta
- Chicken Strips
- 2 cups shredded cheddar cheese
- Fat Free Sour Cream
- Skim Milk
- Pesto Sauce
- Fat Free Half And Half
- 1/4 cup grated Parmesan cheese
- Seasoned Dry Bread Crumb
- Light Butter
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How to Make Pesto Chicken Mostaccioli
- Preheat oven to 350°F (175°C).
- Cook 1 pound of mostaccioli pasta according to package directions. While pasta cooks, cook 1.5 pounds boneless, skinless chicken breasts until cooked through. Shred or chop chicken.
- In a large bowl, combine 2 cups shredded cheddar cheese, 1 cup sour cream, 1 cup ricotta cheese, 1/2 cup pesto, 1/2 cup half-and-half, and 1/4 cup grated Parmesan cheese.
- Add the cooked and chopped chicken and drained pasta to the cheese mixture. Gently toss to combine.
- Grease two 11x7 inch baking dishes.
- Divide the chicken and pasta mixture evenly between the prepared baking dishes.
- In a small bowl, combine 1/2 cup breadcrumbs and 2 tablespoons melted butter.
- Sprinkle the breadcrumb mixture evenly over the top of each casserole.
- Bake uncovered for 25-30 minutes, or until heated through and golden brown.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
23g
Fat
43g
Carbs
16g
