Chicken Pasta Bake

• servings: 8 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

16 ounces pasta, cooked al dente

1/2 cup diced onion

1 cup diced green pepper

2 tablespoon minced garlic

3 tablespoons unsalted butter

3 tablespoons all purpose flour

2 cups chicken broth

1 cup plain Greek yogurt

2 cups shredded cheddar cheese

2 cups shredded mozzarella cheese

1 - 14.5 ounce can diced tomatoes, drained well

16 ounces cooked cubed chicken

1 teaspoon

1 teaspoon pepper

1-2 teaspoons dried oregano

Directions

Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.

Place the onion, green pepper, and butter in a large skillet and sauté for 2-3 minutes.

Stir in flour and cook for another minute or two. Whisk in the chicken broth. Stir until broth thickens slightly.

Remove from the heat and add yogurt and 1 cup cheddar cheese and 1 cup mozzarella cheese. Stir until cheese is smooth and melted.

Stir in the cooked pasta, garlic, chicken, and can of tomatoes. Season to taste with salt and pepper.

Spoon the pasta into the prepared dish. Top with the remaining cheese and sprinkle with oregano.

Bake for 23-25 minutes, or until cheese is melted. Increase heat to broil and cook an additional 2 minutes to brown the top, if desired. Serve immediately.

Nutrition

• Serving Size: 1
• Calories: 399
• Total Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 106 mg
• Sodium: 710 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 33 g