Recipe |
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| The Asiago Sauce in this recipe is so creamy, you'd never believe it was light. The recipe is from Cooking Light and it's absolutely divine. | |
Chicken and Pasta Bake with Basil |
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| 3 cups
broccoli florets 4 cups hot cooked penne (about 8 ounces uncooked) 3 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 3 breasts) 2 cups hot Asiago Cheese Sauce (recipe follows) 1/4 cup chopped fresh basil |
1/2
teaspoon freshly ground black pepper 1/4 teaspoon salt 2 garlic cloves, minced Cooking spray |
| 1. Preheat oven to 350 degrees. 2. Steam the broccoli, covered, 4 minutes. Drain. Combine broccoli and next 7 ingredients (broccoli through garlic). Spoon into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350 degrees for 20 minutes or until bubbly. |
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| Yield: 6 servings. | 7 WW points per serving. |
Asiago Cheese Sauce |
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| 1/4 cup all-purpose flour 2 cups 1% low-fat milk 1 cup (4 ounces) grated Asiago cheese |
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| Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted. Yield: 2 cups (serving size: 1/2 cup). | |
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