Ingredients
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2 cups tri-color rotini, uncooked
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1 tbsp olive oil, divided
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1 lb boneless, skinless chicken breast
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8 oz sliced mushrooms
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1 cup chopped onion
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1/3 cup all-purpose flour
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1/2 tsp dried thyme
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1/2 tsp ground black pepper
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1 cup skim milk
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2 cups Nature's Promise low sodium chicken broth
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1 pint grape tomatoes, halved
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1/4 cup grated Parmesan cheese
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1/4 cup bread crumbs
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1 tbsp freshly chopped fresh parsley
Steps
1
Preheat oven to 400F. Cook rotini according to package directions, drain and place in a 3-quart baking dish.
2
Slice chicken into bite-sized pieces. Heat 1 teaspoon oil in a large skillet over medium-high heat, brown chicken and transfer to baking dish.
3
In same skillet, brown mushrooms in 1 teaspoon oil and transfer to baking dish. Reduce heat to medium and sauté onion in remaining oil until soft.
4
Add flour, thyme and pepper to skillet and stir into onions. Add milk and broth and whisk to blend in flour.
5
Cook until thickened and pour over ingredients in baking dish. Fold in tomatoes. Combine Parmesan and bread crumbs and sprinkle over casserole.
6
Bake for 20 minutes or until bubbly and lightly browned. Remove from oven and sprinkle with parsley.
