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Mediterranean Chicken Rotini Bake
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Prep Time: 10 min Cook Time: 55 min Ingredients 1 can (10 oz/284mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup | |
3/4 cup (175 mL) | 1% milk |
2 cups (500 mL) | uncooked whole wheat rotini |
1/4 cup (60 mL) | chopped fresh basil |
2 cloves | garlic, minced |
2 cups (500 mL) (1/2” / 1 cm dice) zucchini | |
2 tbsp (30 mL) | chopped pitted black olives |
1 cup (250 mL) | chopped plum tomatoes |
4 (about 1 lb/500 g) | boneless, skinless chicken breasts |
1/2 cup (125 mL) | shredded part-skim Mozzarella cheese |
2 tbsp (30 mL) | grated light Parmesan cheese |
Additional chopped fresh basil for garnish |
Directions
1. Combine soup, milk, pasta, basil and garlic in shallow 2 qt (2 L) baking dish.
2. Spread evenly with vegetables. Top with chicken. Sprinkle with cheeses. Cover.
3. Bake at 400ºF (200ºC) for 50 minutes or until hot and bubbly. Remove cover and broil until cheese is golden and bubbly – about 3 minutes. Stir pasta, sprinkle with additional chopped fresh basil and let stand 5 minutes before serving.
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