Ingredients
2-3/4 cups uncooked tricolor rotini or spiral pasta3/4 cup chopped onion1/2 cup chopped celery2 garlic cloves, minced1 tablespoon olive oil3 cups cubed cooked chicken breast1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted1-1/2 cups fat-free milk1 package (16 ounces) frozen Italian-blend vegetables1 cup shredded reduced-fat cheddar cheese2 tablespoons minced fresh parsley1-1/4 teaspoons dried thyme1 teaspoon salt2/3 cup crushed cornflakes
Preparation
Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt.
Pour into a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.
