There was a time when it might have been considered unhealthful to make a dish with a can of soup, but nowadays there are lots of good low-fat, low-sodium alternatives. If you start with a low-fat soup as a base, you can "doctor it up" with herbs and a bit of cheese for a super-quick baked pasta dish. Although this recipe assumes you have leftover chicken, you could actually just pick up some deli roast turkey and use it instead.
8 ounces medium pasta shells
1 can (10 3/4 ounces) reduced-sodium, reduced-fat cream of broccoli soup
1 can (10 3/4 ounces) reduced-sodium, reduced-fat cream of mushroom soup
1 1/2 cups low-fat (1%) milk
1/2 teaspoon rosemary, minced
2 cups shredded, cooked chicken breast (10 ounces)
1/3 cup shredded reduced-fat Cheddar cheese
1. Preheat the oven to 400°F. Spray a 7 x 11-inch baking dish with nonstick cooking spray.
2. In a large pot of boiling water, cook the pasta according to package directions. Drain.
3. Meanwhile, in a large bowl, stir together the broccoli soup, mushroom soup, milk, and rosemary. Add the pasta and chicken, and stir to combine.
4. Transfer the pasta and chicken mixture to the baking dish. Cover with foil and bake for 25 minutes, or until piping hot and bubbling. Uncover, sprinkle the Cheddar on top, and bake until the cheese has melted, about 5 minutes. Makes 6 servings
PER SERVING 344 calories, 6.9g total fat (2.6g saturated), 51mg cholesterol, 2g dietary fiber, 43g carbohydrate, 25g protein, 784mg sodium
Good source of: niacin, selenium
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.