Ingredients

• 16 ounces penne pasta
• 1 tablespoon butter
• 1 tablespoon all-purpose white flour
• 1 cup unenriched rice milk
• 2 teaspoons dried parsley flakes
• 1 teaspoon salt-free lemon pepper seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried minced onion
• 1/2 teaspoon dill weed
• 1/4 teaspoon onion powder
• 1/8 teaspoon pepper
• 1 cup reduced-fat sour cream
• 2 cups cooked chicken breast, cubed
• 1/2 cup reduced-fat Mexican cheese blend, shredded
• 1/4 cup Parmesan cheese, shredded

Preparation

1. Cook pasta as directed on package, omitting salt; drain and set aside.
2. In a large saucepan or Dutch oven, melt butter. Whisk in flour until smooth. 
3. Gradually add rice milk and seasonings.
4. Bring to a boil. Cook and stir for 2 minutes or until thickened.
5. Reduce heat and fold in sour cream until well mixed. 
6. Add chicken and pasta. Cook and stir until heated through.
7. Remove from heat. Stir in Mexican cheese blend until melted. Sprinkle with parmesan cheese and serve.

Helpful hints

• Freeze leftovers in individual portions for a quick meal later.
• Chicken may be increased to make a higher protein dish.
• Add 2 cups cooked broccoli or carrots in step 6 to make a one dish meal.
• The cheese in this recipe contributes 1-1/2 tablespoons per serving and 56 mg phosphorus which is acceptable for a kidney diet. For a lower phosphorus version you can omit the cheeses.
• Ask your dietitian to recommend the rice milk or nondairy creamer brand lowest in phosphorus and potassium.