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Ingredients:
1 Box Annie's Organic Shells & White Cheddar
1/3 cup (or to taste) Organic Valley Lowfat Sour Cream
1/2 cup Cascadian Farms frozen peas
3/4 cup Organic Farms zucchini, chopped
1/2 cup Organic Valley broccoli florets, chopped
1/4 cup mushrooms
Salt and pepper to taste
Organic Valley Unsalted Cultured Butter
Chicken or Turkey Breast, cooked in advance (optional)
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- In medium saucepan, boil water and cook the shells, following
the instructions on the Annie's package.
- While the shells are boiling, sautˇ zucchini, mushrooms
and broccoli florets in a large skillet with a touch of Organic
Valley Unsalted Cultured Butter. When the veggies are tender,
add Organic Valley Lowfat Sour Cream, peas and (if desired)
pre-cooked Organic Valley poultry (leftover chicken or turkey
breast is savory in this dish). Stir well. Add Annie's Cheese
Packet to the sautˇed veggies and sour cream mixture, stir
until completely incorporated.
- Cook the shells until they are just al dente, tender to
the tooth but not "floppy". Drain and rinse under cold water
(to prevent sticking). Add the shells to the sautˇed veggies
in the skillet, stir gently and allow to simmer for 4-6 minutes
or until the sauce has thickened to desired consistency. Sprinkle
with Organic Valley Parmesan Cheese to taste.
Per Serving (excluding unknown items): 255 Calories; 5g Fat
(17.2% calories from fat); 11g Protein; 41g Carbohydrate;
2g Dietary Fiber; 15mg Cholesterol; 444mg Sodium.
Serving Size: 4
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