Macro Friendly Cheesy Chicken Pasta Bake

SERVING SIZE: 188 G

YIELDS: 10 servings

– 750g baked chicken (about 4 chicken breasts), cut into bite sized pieces
– 1 box Banza rotini pasta
– 100g softened low fat cream cheese
– 200g light sour cream
– 8 oz bag frozen broccoli/cauliflower mix
– 10.5 oz can 99% fat free cream of mushroom soup
– 50g shredded cheddar cheese
– 28g shaved parmesan cheese
– Fresh parsley to garnish

*Note: If you don’t have time to bake chicken, Rotisserie works great for this recipe too! Fat content may be a little higher if you make this substitution.

1. Preheat oven to 350 degrees F.
2. While oven is preheating, prepare pasta according to directions on box and set aside.
3. Steam vegetables according to directions on bag, then set aside.
4. In a large bowl, combine cream cheese, sour cream, cream of mushroom soup, and cheddar cheese. Stir until smooth.
5. Add drained pasta, baked chicken, and veggies to bowl and stir until thoroughly coated with cheesy mixture.
6. Place mixture into greased 9×13 inch baking dish.
7. Cover with foil and bake for 40 minutes.
8. Remove foil and sprinkle parmesan on top, then bake for 5 more minutes.
9. Add fresh chopped parsley to garnish and enjoy the Cheesy Chicken Pasta Bake while it’s hot!