I got this recipe off the SparkPeople recipe site and the original name is "Chef Meg's Healthy Chicken Vegetable Casserole." You can get to the original recipe here. I took the main idea and changed a few things, including the name (Dad's aversion to the word 'casserole' must have rubbed off on me). I think my changes made it a little less healthy (some salt, a bit more sauce, a bit more cheese), but I think it still qualifies as healthy, so I'm posting it here with a picture (aren't you impressed with my foresight? Usually I remember to take a picture when the last of it is actually being consumed).
BAKED CHICKEN VEGETABLE PASTA
10 oz. bowtie pasta, cooked al dente
1 1/2-2 c. cooked chicken, shredded or cut into pieces
2 heads broccoli, cut into small pieces and steamed until crisp-tender
Place all in a big bowl
1 medium onion, minced
3/4 cloves garlic, minced
1 red pepper, chopped
2 zucchini, chopped
Saute the onion, garlic and red pepper in 1 T. olive oil until the onions are translucent, then add the zucchini and cook until the peppers and zucchini are crisp-tender. Mix with pasta mixture in big bowl, stirring gently. Season with kosher salt (about 1-2 tsp.) and dump into 13 x 9 pan.
Sauce:
3 T. butter--melt in saucepan over medium
1/3 c. flour--add to butter and stir 1 min. until smooth & bubbly
2-4 T. low-fat cream cheese, softened--mix into butter mixture until smooth
2 c. milk--stir into mix and stir until thickened over medium heat (5-10 minutes)
Remove from heat and add:
1 tsp. italian seasoning
1/2 tsp. red pepper flakes
1/3 c. parmesean cheese
Pour sauce evenly over mixture in pan and with spoon gently work in. You don't have to mix it up totally, just prod it a little all over so the sauce can work its way down.
Top with 1 c. Monterey Jack cheese, cover and bake at 350 for 20-30 minutes. Uncover and cook 5 more minutes.
Yum!
