Cheesy Chicken Pasta with broccoli and peppers.

Cheesy Chicken Pasta

Having both chronic dry eye (CDE) and age related macular degeneration (AMD), I try to incorporate ingredients into my recipes that are eye healthy.

CDE is believed to be caused by an inflammatory reaction on the surface of the eye. I don’t strictly adhere to an anti-inflammatory diet, but I try to limit consumption of processed foods. This recipe uses whole wheat pasta, broccoli, and sweet peppers. These ingredients adhere to an anti-inflammatory diet and contain vitamins that can assist with good eye health.1,2

This recipe is prepared in an Instant Pot (electric pressure cooker), which is popular these days for the convenience of fast meal preparation. I used pre-cooked chicken breast. I frequently cook several chicken breast and freeze portions I use in various recipes.

Makes 8 servings
Serving size: 1
Prep time: 15 minutes
Cook time: 10 minutes (approximately, time to reach pressure varies)
Total time 25 minutes

Ingredients for cheesy chicken pasta

  • 10 oz whole wheat Penne pasta
  • 12 oz fat free chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 16 oz pre-cooked chicken breast cubed
  • 1 10 oz bag frozen steam-able broccoli florets cooked per package instructions
  • 8 mini sweet peppers cut into strips
  • 8 oz reduced fat Fiesta blend cheese
  • 1 can Campbell cream of chicken soup

Directions for cheesy chicken pasta

  • Place the pasta in the bottom of the instant pot
  • Mix the garlic and onion powders with the chicken broth. Heat in a microwaveable container 2 minutes and pour over the pasta. The pasta should be completely covered by the broth. If you need additional fluid, add water until covered
  • Add cubed chicken, cheese, and soup in this order
  • Place the lid on the instant pot and set to seal. Select manual on high setting and cook for 3 minutes
  • Prepare and drain the broccoli according to directions on the bag
  • When cooking is complete, manually release the pressure, taking care not to burn yourself as it vents. When the steam has been released, carefully open the pot
  • Remove the peppers from foil and add to the pot. Add the cooked broccoli
  • Using a long spoon, carefully stir all the ingredients together. Your dish is ready to serve

Notes: your favorite pasta can be substituted for the penne. Using preheated broth shortens the time to reach pressure.

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Nutrition facts

Per Serving

  • calories: 261
  • carbohydrate: 28.5g
  • cholesterol: 69mg
  • fat: 6.7g
  • fiber: 2.4g
  • potassium: 411mg
  • protein: 23.9g
  • saturated fat: 2.9g
  • sodium: 420mg
  • sugar: 1.7g
Photograph by Sharon Moore. All rights reserved. Used with permission.

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