Chicken & Shrimp Pasta Casserole
If you are looking for a nutritious, comforting casserole then look no further. This pasta casserole is a healthier take on a shrimp and chicken pasta dish you would find at an Italian restaurant. Switch out the veggies for whatever you have in your fridge to use them up!
Ingredients:
| Whole wheat pasta | 3 cups | 750 mL |
| Olive oil | 1 ½ Tbsp | 23 mL |
| Shrimp, frozen | 1 cup | 250 mL |
| Chicken, cubed | 1 cup | 250 mL |
| Broccoli, diced | 1 ½ cups | 375 mL |
| Bell pepper, diced | 1 ½ cups | 375 mL |
| Onions, diced | 1 ½ cups | 375 mL |
| Cream cheese, plain | 1 Tbsp | 15 mL |
| Milk, 1% | ½ cup | 125 mL |
| Tomato sauce | 1 cup | 250 mL |
| Parmesan cheese, shredded | ¼ cup | 60 mL |
| Mozzarella cheese, shredded | ¼ cup | 60 mL |
| Parsley, dried | 1 Tbsp | 15 mL |
Directions:
- Preheat oven to 425F.
- Cook pasta according to package directions, drain and pour into a casserole dish.
- In a heated frying pan, add olive oil and sauté the shrimp, chicken and vegetables until chicken and shrimp are cooked through.
- Add cream cheese and milk to frying pan and let come to a boil.
- Add tomato sauce to frying pan, stir and then pour mixture onto the noodles in the casserole dish.
- Sprinkle the parmesan and mozzarella cheese over the dish.
- Bake casserole in oven for 15 minutes, then broil for a few minutes until the cheese starts bubbling.
Makes 4 servings ( 585 g /serving). 1 serving = ~2.5 cups
