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    You are in: Home / Recipes / Chicken Mafalda Bake Recipe
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    Chicken Mafalda Bake

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    carbsrfromhvn's Note:

    Turning otherwise humble ingredients into something really good is what I love about accidently coming up with my own recipes. I hope you try and enjoy it...its just plain good!

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    Units: US | Metric


    1. 1
      Boil pasta as indicated for aldente. Set aside.
    2. 2
      Heat skillet over medium. Use olive oil or non stick spray. Saute garlic, frozen veggies (BirdsEye frozen veggie section), and chicken until chicken is no longer pink. Set aside.
    3. 3
      Melt 6 tablespoons of butter in a saucepan. Add flour and cook for one minute. Using a whisk, incorporate milk, cream, and stock into the butter/flour mixture. Whisk on medium-high heat until thickened. Remove from heat adding 1/2 cup of cheese (reserving 1/4 cup of cheese for later) and spices.
    4. 4
      Combine pasta, cream sauce, and veggie/chicken mixture. Pour into greased 9x12 pan. Sprinkle with remaining 1/4 cup of parmasane cheese. Bake at 375 for aprox. 20 minute or until bubbly.

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    Nutritional Facts for Chicken Mafalda Bake

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 687.6
    Calories from Fat 237
    Total Fat 26.4 g
    Saturated Fat 14.6 g
    Cholesterol 192.1 mg
    Sodium 403.3 mg
    Total Carbohydrate 66.6 g
    Dietary Fiber 2.7 g
    Sugars 2.1 g
    Protein 44.2 g

    The following items or measurements are not included:

    stir fry vegetables

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