Thursday, February 26, 2009

Rotini in a Creamy Mushroom Sauce with Chicken

1 jar Light Alfredo Sauce (free after coupons)
1 can cream of mushroom or cream of chicken soup (reduced sodium) ($.26 after coupons)
1/3 C. sour cream ($.15)
1 tsp. garlic powder ($.10)
3 T. milk ($.10)
8 oz. button mushrooms, sliced thin ($.99)
6 slices of turkey bacon, cooked til crispy, then crumbled (free after coupons)
1 medium to large chicken breast, cut into strips ($.79)
1/2 tsp. each garlic salt, dry minced onion, and oregano ($.15)
1 lb. rotini pasta, cooked as directed on the box ($.67)
1/4 lb. mozarella cheese, shredded ($.50)
1 tsp. parsley ($.05)

Preheat oven to 375.

In small non-stick pan, spray with cooking spray and sauteed mushrooms over a medium high til they are tender.

In 13x9" baking dish, combine jar of alfredo sauce, cream of mushroom/chicken, sour cream, and milk. Crumble turkey bacon, add mushrooms and cooked pasta, stir well.

In medium fry pan, spray with cooking spray and add chicken and spices. Coat well. Cook on medium for 6-10 minutes, when juices run clear turn to to a high heat and lightly brown. Cool and rough chop the chicken, add to pasta mixture, top with cheese, then with parsley.
Bake for 10-15 minutes or til cheese is fully melted.

Yield = 4-6 servings
Cost: $3.76
Cost per serving: $.63-$.94

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