Creamy Zucchini & Rotisserie Chicken Pasta Bake
:max_bytes(150000):strip_icc()/Creamy-Zucchini-And-Rotisserie-Chicken-Pasta-Beauty-02-2000-2769d0ad33184487beb7c914a7c8ec65.jpg "Creamy Zucchini & Rotisserie Chicken Pasta Bake")
Table of Contents
Ingredients
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12 ounces whole-wheat penne
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1 (8 ounce) package reduced-fat cream cheese, softened
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¾ cup shredded low-moisture part-skim mozzarella cheese, divided
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⅓ cup grated Parmesan cheese
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2 teaspoons Dijon mustard
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1 teaspoon grated lemon zest
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½ teaspoon crushed red pepper
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½ teaspoon salt, divided
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¼ teaspoon ground pepper
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1 cup half-and-half
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2 tablespoons extra-virgin olive oil
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¾ cup chopped yellow onion
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2 large zucchini, quartered lengthwise and sliced on an angle
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1 teaspoon grated garlic
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2 cups shredded rotisserie chicken
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2 tablespoons chopped fresh basil, plus more for garnish
Directions
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Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
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Bring a large pot of water to a boil. Cook pasta according to package directions. Drain well.
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Meanwhile, combine cream cheese, 1/4 cup mozzarella, Parmesan, mustard, lemon zest, crushed red pepper, 1/4 teaspoon salt and pepper in a large bowl. Gradually add half-and-half, stirring constantly until combined (the mixture will be slightly lumpy).
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Heat oil in a Dutch oven over medium-high heat. Add onion and the remaining 1/4 teaspoon salt. Cook, stirring often, until softened, about 4 minutes. Add zucchini and garlic; cook, stirring occasionally, until the zucchini is tender and browned in some spots, 8 to 10 minutes; remove from heat. Add the cream cheese mixture, the pasta, chicken and basil; stir to combine. Transfer to the prepared baking dish; sprinkle evenly with the remaining 1/2 cup mozzarella. Cover with foil; bake until warmed through, about 20 minutes. Garnish with additional basil leaves, if desired; serve warm.
Originally appeared: EatingWell.com, September 2023
Nutrition Facts (per serving)
| 540 | Calories |
| 26g | Fat |
| 54g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 6 |
|
|
Serving Size 1 1/2 cups |
|
|
Calories 540 |
|
| % Daily Value * | |
|
Total Carbohydrate 54g |
20% |
|
Dietary Fiber 8g |
29% |
|
Total Sugars 6g |
|
|
Protein 30g |
60% |
|
Total Fat 26g |
33% |
|
Saturated Fat 11g |
55% |
|
Cholesterol 98mg |
33% |
|
Vitamin A 1127IU |
23% |
|
Vitamin C 21mg |
23% |
|
Vitamin D 3IU |
1% |
|
Vitamin E 1mg |
9% |
|
Folate 39mcg |
10% |
|
Vitamin K 11mcg |
9% |
|
Sodium 744mg |
32% |
|
Calcium 280mg |
22% |
|
Iron 3mg |
17% |
|
Magnesium 39mg |
9% |
|
Potassium 479mg |
10% |
|
Zinc 2mg |
18% |
|
Vitamin B12 1mcg |
42% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
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