Chicken & Vegetable Pasta Au Gratin

This recipe is from Prevention.

Ingredients:
8 oz boneless skinless chicken breast (tenders)
onion powder
1 c low sodium, fat free chicken broth (Meijer)
2 medium carrots, thinly sliced (133g)
2 medium parsnips, thinly sliced (202g)
3 cloves garlic, pressed
1 tsp italian herb seasoning (I didn't put this in, but I used Italian bread crumbs for the topping)
1/4 c all-purpose flour
2 c milk (1/2%)
1 c shredded fat free mozzarella cheese (Kraft)
8 oz penne pasta (Ronzoni Healthy Harvest)
3/4 c chopped tomatoes (I didn't put this in... I might have, but I didn't have any)
1/4 c dry bread crumbs (Italian seasoned, Meijer)
1/4 c grated Parmesan cheese

Directions:
Cook pasta according to package directions.
Preheat oven to 400F.
Coat a Dutch oven with no-stick spray and place over medium-high heat until hot. Add the chicken, onion powder, and 1/4 c of the chicken broth. Cook for 5 min.
Add the carrots, parsnips, garlic, Italian herb seasoning, and the remaining 3/4 c chicken broth. Cover and cook for 5-8 min or until the vegetables are slightly tender. Add the flour. Cook, stirring constantly, for 2 minutes.
Gradually add the milk and mozzarella. Cook, stirring frequently, for 4 minutes, or until the sauce thickens.
Drain pasta and add to the Dutch oven. Add the tomatoes. Mix well to combine.
Top with bread crumbs and parmesan. Bake for 20 min, or until the topping is golden brown.

Nutritional Information:
Calories: 308
Fat: 4g
Saturated Fat: 1.5g
Carbs: 49g
Protein: 25g

Ratings:
Kristen: 4.5
Dave: 3.5