Ingredients
2 cups uncooked whole wheat spiral pasta1/2 pound boneless skinless chicken breasts, cubed3 tablespoons butter, divided1 medium zucchini, chopped1/4 cup chopped onion2 tablespoons all-purpose flour1-1/2 cups half-and-half cream3/4 pound process cheese (Velveeta), cubed1/2 teaspoon Italian seasoningTOPPING:1 cup dry whole wheat bread crumbs3 tablespoons butter, melted1/2 teaspoon Italian seasoning1/4 teaspoon salt
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Remove and keep warm.
In the same skillet, saute zucchini and onion in remaining butter. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese and Italian seasoning until cheese is melted; add chicken.
Drain pasta; add to cheese mixture. Transfer to a greased 8-in. square baking dish. In a small bowl, combine the bread crumbs, butter, Italian seasoning and salt; sprinkle over top. Bake, uncovered, at 350° for 10-15 minutes or until heated through and topping is golden brown.
