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Ingredients
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8 ounces dry farfalle (bow tie) pasta
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1 (10.75 ounce) can condensed cream of chicken soup
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¼ cup milk
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2 tablespoons shredded Cheddar cheese
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Return pasta to pot; stir in soup and milk. Cook and stir over medium heat until heated through. Add cheese; cook and stir just until cheese is melted. Serve hot.
Nutrition Facts (per serving)
294 | Calories |
7g | Fat |
47g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 294 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 13% |
Cholesterol 12mg | 4% |
Sodium 534mg | 23% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 2g | 7% |
Total Sugars 3g | |
Protein 11g | 22% |
Vitamin C 0mg | 0% |
Calcium 70mg | 5% |
Iron 3mg | 14% |
Potassium 169mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.