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Carbonara Chicken and Pasta Bake

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  • 2 cups (500 mL) tri-coloured fusilli pasta or small shell pasta
  • 1 cup (250 mL) green beans, cut into 2.5 cm pieces
  • 1 package Knorr® Carbonara Pasta Sauce Mix
  • 2 cups (500 mL) milk
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*
  • 1/2 tsp. (2 mL) dried tarragon
  • 1 cup (250 mL) cut-up cooked chicken, cubed
  • 1/4 cup (50 mL) onion, chopped
  • 3/4 cup (175 mL) shredded mozarrella cheese or Swiss cheese

NUTRITIONAL INFORMATION

 

Amount per serving


  • 1 Cook pasta according to package directions, adding green beans during last 2 minutes of cooking time; drain.
  • 2 In medium saucepan, combine Knorr® Carbonara Pasta Sauce Mix, milk, Becel® Buttery Taste margarine* and tarragon. Bring to boil over medium high heat, stirring constantly with whisk. Reduce heat to medium low; simmer 3 minutes.
  • 3 Combine sauce with chicken, onion, prepared pasta and beans; spoon into greased a 2L casserole dish. Sprinkle with grated cheese. Bake in 350° F (180° C) oven 30 minutes or until bubbling.