Chicken Pasta with Collard Greens
 
Ingredients
  • 8 oz egg noodles, cooked without salt
  • 1 Tbsp olive oil
  • ¼ cup onion, chopped
  • ¼ cup red bell pepper, chopped
  • 1 pkg (10 oz) frozen collard greens or spinach, thawed and well drained
  • ¾ lb pre-cooked chicken, cubed
  • 4 oz mushrooms, sliced (if canned, drain before using)
  • 2 cups (8 oz) no-salt Swiss cheese, shredded
  • 8 oz sour cream
  • ¾ cup half-and-half
  • 2 eggs, slightly beaten
Instructions
  1. Preheat oven to 350 degrees. Spray 13 x 9 inch baking dish with cooking spray.
  2. In a large skillet, heat the olive oil to medium high. Saute the onion and bell pepper for about 2 minutes. Add collard greens, chicken, mushrooms, and cooked noodles. Stir to combine.
  3. In a small bowl, combine all of the remaining ingredients until well blended. Add the cheese mixture to the chicken mixture and stir to combine.
  4. Pour into the baking dish. Bake covered for 30-35 minutes until heated through.
Nutrition Information
Serving size: 1 cup Sodium: 113 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-pasta-collards/