Prep time: 15 minutes

Cook time: 15 minutes

Makes:   6 Servings 

This rich and creamy recipe gives ordinary chicken alfredo a healthy twist, combining fat-free half and half with canned cream of chicken soup and whole-wheat rotini noodles.

Ingredients

2 1⁄2 cups Rotini pasta, whole-wheat, dry (10 oz)
2 cans Low-fat reduced-sodium cream of chicken soup (Two 10 3/4-oz cans)
1 1⁄3 cups Fat-free half and half
1⁄4 teaspoon ground white pepper
1⁄8 teaspoon garlic powder
1⁄3 cup grated Parmesan cheese
3 cups Cooked diced chicken, 1/2" pieces (12 oz)

Directions

1. In a large pot, bring 2 quarts water to a boil. Gradually stir in pasta and return to a boil. Cook uncovered about 8-10 minutes or until tender. Do not overcook. Drain well.

2. Mix soup, half-and-half, pepper, garlic powder, parmesan cheese, and chicken in a large pot. Cook for 5 minutes over medium heat, stirring often. Heat to 165 °F or higher for at least 15 seconds. 

3. Combine noodles and sauce right before serving. Serve hot.

Source:  Recipes for Health Kids Cookbook for Home

Nutrition Information

Nutrient Amount

Calories 345 

Total Fat 8 g

Saturated Fat 4 g

Cholesterol 69 mg

Sodium 572 mg

Total Carbohydrate 41 g

Dietary Fiber 3 g

Total Sugars 5 g

Added Sugars included N/A 

Protein 30 g

Vitamin D 2 IU

Calcium 174 mg

Iron 2 mg

Potassium 463 mg