Pasta-Chicken-Broccoli Bake

Health score
14%
Pasta-Chicken-Broccoli Bake
75 min.
8
746kcal

Suggestions


Craving a comforting and satisfying bake that's packed with flavor and texture? Look no further than this Pasta-Chicken-Broccoli Bake! It's a one-dish wonder that's perfect for a family dinner, a potluck gathering, or even a delightful lunch. Imagine tender tortellini nestled in a creamy, cheesy sauce, studded with savory chicken and vibrant broccoli. The aroma alone will have everyone gathering in the kitchen!

What sets this bake apart is the delightful combination of flavors and textures. The richness of the creamy sauce, infused with garlic and a hint of red pepper, perfectly complements the sweetness of the onions and red bell pepper. The addition of white wine elevates the sauce, adding a depth of flavor that's simply irresistible. And the crunchy topping of buttery crackers, Parmesan cheese, and pecans provides a satisfying contrast to the soft pasta and tender vegetables.

This recipe is not only delicious but also incredibly versatile. Feel free to adjust the ingredients to your liking. Use your favorite type of pasta, swap out the vegetables, or add different cheeses. The possibilities are endless! And with just over an hour needed from start to finish, you can have a hearty and flavorful meal on the table in no time. Get ready to impress your family and friends with this unforgettable Pasta-Chicken-Broccoli Bake!

Ingredients

  • cups broccoli fresh chopped
  • 0.5 cup butter 
  • tablespoons butter melted
  • 15  round buttery crackers crushed
  • 20 oz cheese-and-spinach tortellini refrigerated
  • cups chicken broth 
  • cups meat from a rotisserie chicken cooked chopped
  • 0.5 cup cooking wine dry white
  • 0.3 cup flour all-purpose
  •  garlic cloves minced
  • 0.3 teaspoon ground pepper red
  • 1.5 cups half-and-half 
  • 0.5 cup parmesan cheese grated
  • oz freshly parmesan cheese shredded
  • 0.5 cup pecans chopped
  • 0.5 cup bell pepper red chopped
  • 0.3 teaspoon salt 
  • 0.5 cup onion sweet chopped

Equipment

  • oven
  • whisk
  • baking pan
  • dutch oven

Directions

  1. Preheat oven to 35
  2. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and saut 5 to 6 minutes or until tender.
  3. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
  4. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.
  5. Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
  6. Stir together 1/2 cup grated cheese and next 3 ingredients.
  7. Sprinkle over casserole.
  8. Bake at 350 for 40 to 45 minutes or until bubbly.
  9. Note: We tested with Buitoni
  10. Mixed Cheese Tortellini.

Nutrition Facts

Calories746kcal
Protein21.69%
Fat53.08%
Carbs25.23%

Properties

Glycemic Index
50.38
Glycemic Load
17.17
Inflammation Score
-8
Nutrition Score
23.173912906128%

Flavonoids

Cyanidin
0.73mg
Delphinidin
0.5mg
Malvidin
0.01mg
Catechin
0.61mg
Epigallocatechin
0.38mg
Epicatechin
0.14mg
Epigallocatechin 3-gallate
0.16mg
Hesperetin
0.06mg
Naringenin
0.06mg
Luteolin
0.41mg
Kaempferol
3.57mg
Myricetin
0.15mg
Quercetin
2.93mg

Nutrients percent of daily need

Calories:746.46kcal
37.32%
Fat:43.71g
67.24%
Saturated Fat:20.53g
128.32%
Carbohydrates:46.75g
15.58%
Net Carbohydrates:41.71g
15.17%
Sugar:6.9g
7.67%
Cholesterol:153.94mg
51.31%
Sodium:1315.1mg
57.18%
Alcohol:1.54g
100%
Alcohol %:0.48%
100%
Protein:40.19g
80.38%
Vitamin C:52.41mg
63.53%
Vitamin K:50.85µg
48.43%
Calcium:428.7mg
42.87%
Phosphorus:400.33mg
40.03%
Selenium:27.72µg
39.61%
Vitamin B3:6.81mg
34.04%
Vitamin A:1437.28IU
28.75%
Manganese:0.57mg
28.33%
Vitamin B2:0.43mg
25.07%
Vitamin B6:0.48mg
24.15%
Iron:3.94mg
21.88%
Fiber:5.04g
20.18%
Zinc:2.6mg
17.31%
Vitamin B1:0.23mg
15.13%
Potassium:489.59mg
13.99%
Folate:54.05µg
13.51%
Vitamin B5:1.32mg
13.25%
Magnesium:52.15mg
13.04%
Vitamin B12:0.59µg
9.91%
Vitamin E:1.47mg
9.79%
Copper:0.19mg
9.52%
Source:My Recipes