Healthy Pasta Bake

     Originally, I was not planning on blogging this recipe because it was sort of a whim and didn’t seem too special as I was making it. However, when it came out of the oven it was a different story! Luckily I have been taking pictures of all food creations for such a time as this. I am proud to share with you a healthy, delicious, easy to assemble casserole that you (as I did) can make a day or two ahead or freeze.

Ingredients:

1 ½ c. cooked 100% whole-wheat penne pasta (I used ½ of a 13.25 oz box)

1 c. chopped fresh or frozen broccoli florets

1 c. sliced or diced carrots, peeled (I used baby carrots and skipped the peeling)

1 c. of your favorite pre-made pasta sauce (I used Prego Traditional Heart Smart)

1 lb diced boneless, skinless chicken breast

8 oz reduced fat sour cream

2 c. low-moisture part-skim mozzarella cheese, shredded

½ c. freshly grated Parmesan or Romano cheese

1 tsp dried basil

1 tsp garlic powder

1 tsp kosher salt

½ tsp pepper

1. Preheat oven to 350 degrees. Slightly undercook pasta according to package directions in heavily salted water.

2. Layer a 9 x 13 inch casserole dish with cooked pasta, broccoli, carrots, chicken, and sauce.

3. In a medium sized bowl combine cheeses, sour cream, basil, garlic powder, salt, and pepper until well blended.

4. Spread mixture evenly on top of the casserole. Bake for 1 hour until top is brown and bubbly. 

* We were extremely hungry by the time this came out of the oven and I completely forgot to take a final picture before digging in. Use your imagination to picture the cheesy top, juicy chicken, and tender vegetables and you may want to make this tonight! (And I may want to think about writing romance novels!)