A twist on an italian classic
Heat oven to 425. Place chicken on baking sheet. Bake for 425 for 12 minutes, turning once. Remove, and cool. Cut into bite size pieces.
Cook pasta as directed. Increase oven temp to broil. Melt butter in medium saucepan over medium. Add garlic and cook 1 minute. Whisk in flour; cook 1 minute. Pour in milk, whisking. Bring to a simmer and cook 3 minutes. remove from heat and whisk in 1 1/4 cups of italian cheese blend and 1/4 cup parmesan.
Stir cheese sauce and tomatoes into pasta. Fold in chicken. Pour into broiler safe dish. Top with marinara and remaining cheeses. Broil 3 minutes until lightly browned.
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|Serving Size: 1 Serving (264g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 97 (34%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 66mg||20 %|
|Sodium 165.8mg||6 %|
|Potassium 161.7mg||4 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 40.3g|
|Protein 7.5g||11 %|
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Calories per serving: 289
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