Prep Time 45 min
Cook Time 20 Min
Servings 6
Difficulty Easy

Ingredients

  • 8 oz. fusilli pasta
  • Crisco® Original No-Stick Cooking Spray
  • 2 tbsps. Crisco® Pure Vegetable Oil
  • 1 lb. boneless skinless chicken
  • Salt and pepper, to taste
  • 1 tbsp. butter
  • 4 cloves garlic
  • 1 medium onion
  • 1 (14.5 oz) can diced tomatoes
  • 2 tsps. dried basil
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 1 cup shredded Parmesan cheese, divided

Directions

  • Step 1

    HEAT oven to 350°F. Cook pasta according to package instructions; drain. Coat 13 x 9-inch baking dish with no-stick cooking spray. Place pasta in baking dish; set aside.

  • Step 2

    HEAT 1 tablespoon oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Cook chicken in hot oil 2 to 3 minutes or until lightly browned. Spoon chicken over pasta.

  • Step 3

    HEAT remaining 1 tablespoon olive oil and butter in same skillet until butter is melted. Add garlic and onion; cook 2 minutes, stirring occasionally.

  • Step 4

    STIR in tomatoes, basil and chicken broth; bring to a boil. Reduce heat and simmer 10 minutes. Stir in the half-and-half and 1/2 cup cheese. Sprinkle with salt and pepper.

  • Step 5

    POUR tomato mixture over chicken and pasta. Sprinkle with remaining cheese. Bake, uncovered, 20 minutes or until bubbling and golden brown.

Serving size
(1/6 of recipe)

  • Calories 540
  • Calories from Fat250g
  • Total Fat 28g
  • Saturated Fat 10g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 65mg
  • Sodium 910mg
  • Potassium 0mg
  • Total Carbohydrates 47g
  • Dietary Fiber 3g
  • Sugars 4g
  • Protein 24g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet