Garden Rotini
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 761kcal
Ingredients
- 16 oz. box garden rotini
- 4 chicken breasts boneless
- 1 zucchini quartered lengthwise
- 1 tsp. olive oil
- seasoned salt
- 4 Tbs. butter
- 1 clove garlic minced or pressed
- 2 cups half & half warmed
- ½ cup parmesan shredded
- 5 oz. Gorgonzola cheese crumbled
- 2 medium tomatoes chopped
- 2 Tbs. fresh basil chopped
Instructions
- Boil the pasta according to the package directions.
- Sprinkle the chicken breasts with seasoned salt and bake in a 350° oven for 25-30 minutes or until no longer pink in the center.
- Brush the zucchini with olive oil and sprinkle with seasoned salt.
- Sautee until tender.
- Cut the finished zucchini into bite-sized pieces.
- Melt the butter in a skillet.
- Cook the garlic in the butter for a minute or two.
- Whisk in the half & half and cook for a few minutes over medium heat.
- Add a pinch or two of seasoned salt and stir in the cheeses until melted.
- Mix the drained pasta, chicken, zucchini, tomatoes, basil and sauce together in a bowl and serve.
Nutrition
Serving: 6to 8 | Calories: 761kcal | Carbohydrates: 64g | Protein: 53g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 170mg | Sodium: 747mg | Potassium: 1081mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1251IU | Vitamin C: 14mg | Calcium: 343mg | Iron: 2mg