- 2 3/4 cups uncooked rotini pasta
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 2 garlic cloves, minced
- 1 tablespoon olive or canola oil
- 3 cups cooked, cubed chicken breast
- 1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
- 1 1/2 cups fat-free milk
- 1 (16 ounce) package frozen Italian blend vegetables
- 1 cup shredded reduced-fat Cheddar cheese
- 2 tablespoons minced fresh parsley
- 1 1/4 teaspoons dried thyme
- 1 teaspoon salt
- 2/3 cup crushed cornflakes
- Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt.
- Pour into a shallow 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cornflakes; spritz with nonstick cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through.