Serves: 4
Total Calories: 205
1. Heat oven to 400°. Cook pasta as directed on package. While pasta is cooking, cook chicken in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until no longer pink drain.
2. Spoon chicken into ungreased 2-quart casserole. Stir in frozen vegetables, tomato sauce, pasta, garlic salt and pepper.
3. Cover and bake about 30 minutes or until vegetables are tender. Stir sprinkle with cheese.
1 SERVING: Calories 370 (Calories from Fat 120) Fat 13g (Saturated 3g) Cholesterol 80mg:
Sodium 960mg Carbohydrate 38g (Dietary Fiber 4g) Protein 32g o % Daily Value: Vitamin A 42% Vitamin C 28% Calcium 14% Iron 16% o Exchanges: 2 Starch, 3 Lean Meat, 2 Vegetable o Carbohydrate Choices: 2 1/2
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Turn it into a game! If kids don't want to eat their vegetables, make eating them more fun by slicing carrot "coins," creating broccoli and cauliflower "trees" or turning celery sticks into "logs" filled with peanut butter.
This Saturday Night Supper recipe is from the Betty Crocker Easy Family Dinners Cookbook. Download this Cookbook today.
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