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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel
Active Time:25 minsTotal Time:40 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
12ounceswhole-wheat rotini
2tablespoonsextra-virgin olive oil
1smallyellow onion, chopped (¾ cup)
½teaspoonsaltplus ⅛ teaspoon, divided
½teaspoonground pepper
2 (8-ounce)boneless, skinless chicken breasts, cut into ¾-inch pieces
1teaspoongratedgarlic
2tablespoonsall-purpose flour
½cupdrywhite wine
1¼cupsheavy cream
1cupgrated Parmesan cheese, divided
½cupchive-and-onion cream cheese
Directions
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and ½ teaspoon each salt and pepper; cook, stirring often, until softened, about 2 minutes. Add chicken; cook, stirring occasionally, until no longer pink on the outside, 3 to 4 minutes. Stir in 1 teaspoon garlic; cook, stirring constantly, until fragrant, about 1 minute.
Reduce heat to medium-low. Add 2 tablespoons flour; cook, stirring constantly, until the chicken is coated and the flour smells nutty, about 45 seconds. Add ½ cup wine, scraping the bottom of the pan to loosen browned bits; cook, stirring often, until most of the wine has evaporated and the chicken is coated, 1 to 2 minutes. Stir in 1¼ cups cream; bring just to a simmer over medium heat. Stir in the pasta mixture. Remove from heat.
Add ½ cup each Parmesan and cream cheese to the pasta mixture; stir to combine. Transfer to the prepared baking dish; top with the remaining ½ cup Parmesan and ⅛ teaspoon salt. Cover tightly with foil. Bake until warmed through and bubbling slightly around the edges, 15 to 20 minutes.
Nutrition InformationServing Size: 1½ cupsCalories 683, Fat 37g, Saturated Fat 19g, Cholesterol 141mg, Carbohydrates 53g, Total Sugars 4g, Added Sugars 0g, Protein 35g, Fiber 7g, Sodium 772mg, Potassium 619mg
Nutrition Information
Serving Size: 1½ cupsCalories 683, Fat 37g, Saturated Fat 19g, Cholesterol 141mg, Carbohydrates 53g, Total Sugars 4g, Added Sugars 0g, Protein 35g, Fiber 7g, Sodium 772mg, Potassium 619mg
Serving Size: 1½ cups
Calories 683, Fat 37g, Saturated Fat 19g, Cholesterol 141mg, Carbohydrates 53g, Total Sugars 4g, Added Sugars 0g, Protein 35g, Fiber 7g, Sodium 772mg, Potassium 619mg
Frequently Asked QuestionsOf course. You can substitute the wine with ½ cup chicken broth mixed with 1 teaspoon lemon juice for a similar flavor profile.Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can reheat them in the microwave, but do so in 30-second to 1-minute intervals, so the pasta bake heats evenly.Serve it with afresh salad. If you use aprepared salad mix, simply add in some of your favorite seasonal vegetables. A good bread is always satisfying, and a glass of white wine, like a chardonnay or sauvignon blanc, would be a refreshing pairing.
Frequently Asked Questions
Of course. You can substitute the wine with ½ cup chicken broth mixed with 1 teaspoon lemon juice for a similar flavor profile.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can reheat them in the microwave, but do so in 30-second to 1-minute intervals, so the pasta bake heats evenly.
Serve it with afresh salad. If you use aprepared salad mix, simply add in some of your favorite seasonal vegetables. A good bread is always satisfying, and a glass of white wine, like a chardonnay or sauvignon blanc, would be a refreshing pairing.
EatingWell.com, September 2024
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Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
