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1 (11-ounce) can refrigerated soft bread sticks
1 (16-ounce) jar Alfredo pasta sauces
1/3 cup milk
1 (1-pound) bag frozen broccoli, cauliflower and carrots, thawed and drained
2 cups cut-up cooked chicken
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1. Heat oven to 375°. Unroll breadstick dough; separate at perforations to form 12 strips and set aside.
2. Mix pasta sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13 x 9 x 2 inches.
3. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with cheese and Italian seasoning.
4. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.
1 SERVING: Calories 525 (Calories from Fat 290); Fat 32g (Saturated 18g); Cholesterol 120mg; Sodium 750mg; Carbohydrate 36g (Dietary Fiber 4g); Protein 27g * % Daily Value: Vitamin A 60%; Vitamin C 20%; Calcium 32%; Iron 14% * Exchanges: 2 Starch, 1 Vegetable, 3 High-Fat Meat, 1 Fat * Carbohydrate Choices: 2 1/2
Together Time
Keep the kids eating their vegetables by letting them dip or dunk veggies into melted cheese sauce or ranch dressing. Some great dippers? Sliced red and green bell peppers, baby carrots, broccoli, cauliflower and celery sticks.
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