Cheesy Chicken and Broccoli Pasta with Crescent Rolls 復
Creamy, cheesy, and packed with flavor, this dish brings together the best of pasta and veggies for a meal thats sure to impress! Perfect for a cozy dinner night!
Ingredients:
– 1 pound of rotini pasta
– 1 can of refrigerated crescent rolls
– 2 cups of broccoli florets
– 1 cup of shredded cheese cheddar or your favorite blend
– 1 pound of cooked chicken breast, diced
– 1 cup of cream cheese
– 2 cups of chicken broth
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– Salt and pepper, to taste
Instructions:
1. Start by cooking the rotini pasta in a large pot according to the package instructions. Once al dente, drain and set aside.
2. In the same pot, bring the chicken broth to a gentle simmer over medium heat. Add the diced chicken and broccoli florets, cooking them until the broccoli is tender, about 4-5 minutes.
3. Stir in the cream cheese, garlic powder, onion powder, salt, and pepper until well combined and creamy.
4. Fold the cooked pasta into the chicken and broccoli mixture, ensuring everything is evenly coated with the creamy sauce.
5. Preheat your oven to 375F 190C.
6. On a baking sheet, roll out the crescent rolls, pinching the seams together to form a solid layer.
7. Spoon the pasta mixture onto the crescent roll sheet and sprinkle shredded cheese over the top.
8. Using a knife, cut the crescent roll sheet into squares and fold it over, forming a pocket with the pasta mix inside.
9. Bake in the preheated oven for 15-20 minutes or until the crescent rolls are golden and flaky.
10. Let cool slightly before serving, and enjoy this delightful cheesy pasta dish!
Nutritional Information:
– Calories: Approx. 450 per serving
– Protein: 30g
– Carbohydrates: 55g
– Fat: 15g
– Fiber: 3g
Time: Preparation time: 15 minutes Cooking time: 25 minutes