Directions
Prep Time
20 minutes
Cook Time
50 minutes*
Ready in
1 hour 10 minutes*
- Preheat oven to 350°F. Cook rigatoni al dente according to package directions; drain and set aside.
- Meanwhile, heat oil in a large skillet over medium-high heat. Stir in chicken, mushrooms, onion and bell peppers; cook about 5 minutes or until chicken is no longer pink. In a large bowl carefully combine cooked rigatoni, chicken mixture, olives and pepperoncini. Set aside.
- In a medium saucepan combine milk, cream cheese and butter. Cook and stir over medium heat until smooth. Stir in tomatoes and Parmesan; cook until cheese dissolves. Pour over chicken mixture.
- Transfer to a 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until bubbly. Let stand 5 minutes before serving.
Nutritional Information
Serving Size
1
Per Serving
Calories 637, Calories Fat 319, Total Fat 35g, Saturated Fat 18g, Cholesterol 111mg, Sodium 636mg, Carbohydrate 52g, Protein 26g
Serving Size | 1 |
Calories | 637 |
Calories Fat | 319 |
Calories (fat) extra | 50 |
Total Fat | 35g |
Total Fat (extra) | 55 |
Saturated Fat | 18g |
Saturated Fat (extra) | 94 |
Trans Fat | 0g |
Cholesterol | 111mg |
Cholesterol (extra) | 37 |
Sodium | 636mg |
Sodium (extra) | 27 |
Potassium | 326mg |
Carbohydrate | 52g |
Carbohydrate (extra) | 18 |
Fiber | 2g |
Fiber (extra) | 11 |
Sugars | 10g |
Protein | 26g |
Omega3 | 0g |
Vitamin A | 1725IU |
Vitamin A (extra) | 35 |
Vitamin C | 40mg |
Vitamin C (extra) | 68 |
Iron | 1mg |
Iron (extra) | 11 |