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 3 cups dried rotini tricolor pasta- 2 teaspoon olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- 2 teaspoons Italian seasoning
herb blend
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 3 tablespoons flour
- 4 boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces baby portabella mushrooms, sliced and stems removed
- 1 14-oz. can medium artichoke hearts, drained and halved
- 1 cup shredded Gruyère cheese,
divided
- 2 cups Plain Mountain High Yoghurt
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Cook pasta according to package directions. Drain and set aside.
Warm olive oil in a large skillet and sauté onions and celery for about 4 minutes. Add Italian seasonings, pepper, and salt. Stir. Sprinkle flour evenly over vegetables to coat them. Stir.
Add chicken and cook for about 6 minutes, until no longer pink in the center. Add mushrooms and artichoke hearts. Cook for about 2 minutes and remove from heat.
Add ½ cup of the Gruyère and the yoghurt to the cooked mixture. Combine well with cooked pasta.
Transfer mixture to a large casserole dish coated with olive oil. Sprinkle the top with the remaining ½ cup Gruyère. Bake at 375ºF for about 30 minutes or until golden brown on top.
Makes 8 servings.
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| Calories - 350 |
| Total Fat - 11g |
| Cholesterol - 95mg |
| Potassium - 527mg |
| Sodium - 550mg |
| Total Carbohydrates - 23g |
| Protein - 38g |
| Fiber - 3g |
| Calcium - 26.4% |
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Serving size: 1/8 of casserole.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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