Cheddar Chicken Pasta with Euro Greens

Serves: 6


1 (10 ounce) bag Cut 'N Clean Greens Euro Greens
7 ounces favorite shape pasta (broken if using long spaghetti)
2 cups cooked chicken, cubed
1 cup (4 ounces) shredded Swiss cheese
2 cups (8 ounces) shredded cheddar cheese, divided use
1 can reduced-fat condensed cream of chicken soup, undiluted
1 cup non-fat milk
1/4 cup (or more, to taste) chopped roasted red pepper
1/4 teaspoon garlic powder
2 tablespoons dried chopped onion
1/4 teaspoon ground pepper


Heat oven to 350 degrees. Mist a 13- by 9-inch baking dish with non-stick cooking spray and set aside.

Cook pasta according to package directions for “al dente,” or firm to the bite. Meanwhile, add 1 tablespoon water and European Blend greens to a large skillet, and wilt greens over high heat, tossing several times to cook evenly. It will take only 5 minutes or so to wilt the greens.

While pasta is cooking, in a large bowl combine chicken, Swiss cheese, 1 cup of cheddar cheese, soup, milk, roasted red pepper, garlic powder, onion and pepper. Add wilted greens and drained pasta to the chicken mixture and toss to coat. Transfer to the prepared baking dish. Sprinkle with remaining cheddar cheese. tipes-caviar

Bake, uncovered, for 30 minutes, or until heated through.

Popular vegetable substitutions include: Euro Greens or Organic Garden Greens or Rainbow Chard
Cheddar Chicken Pasta with Euro Greens

Recipe by Dorothy Reinhold, Shockingly Delicious
Photo by Maryam Nikkhah, VC Foto 

A comforting, baked casserole recipe made more nutritious with Euro Greens