Chicken Cheddar Cream Pasta
Bring a pot of salted water to a boil and cook pasta al dente- about 3-4 minutes. Save ½ C. of pasta water, then drain. You can also boil your chicken or 20 minutes and shred while it is hot. Melt 2 T. of butter with 2 T. of oil in a large skillet on medium low heat. Sprinkle ¼ C. of flour and stir for 2 minutes (it will be thick). Turn the heat to low and slowly whisk in the broth container, cream, spices, and tomatoes. Bring the heat up to medium high and bring to a simmer while stirring constantly. Let simmer for 5-7 minutes stirring occasionally. Reduce heat to low and stir in the cheeses until melted. Add shredded chicken. Stir in pasta until coated, you can add in a little pasta water if needed. Salt and pepper, if desired and serve.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 710 |
| Total Fat | 28 g |
| Saturated Fat | 15 g |
| Cholesterol | 115 mg |
| Sodium | 1,020 mg |
| Total Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Total Sugars | 5 g |
| Added Sugars | 0 g |
| Protein | 48 g |
Key Micronutrients:
Vitamin D 4% • Calcium 35% • Iron 18% • Potassium 16%
Ingredients
Chicken, spaghetti (wheat), chicken broth, heavy cream, cheddar cheese (milk, cultures, salt, enzymes), parmesan cheese (milk, cultures, salt, enzymes), fire-roasted tomatoes, chicken bouillon, garlic, dried parsley, basil, oregano, onion powder, salt, black pepper, red pepper flakes.
Allergen Statement
Contains: Wheat, Milk