/YOUR FAVORITE RECIPIES NOW WITH TURMERICO 

2.5 cups cooked chicken (chopped)

1 Box Penne Pasta

2 cups shredded cheese (mix of Montrey Jack and Parmesan) 

(8 ounces) 2 cups milk whole milk 

1 cup Canned diced tomatoes 15 oz can, drain juice

2 tablespoons flour, 

2 tablespoons olive oil, 

1 clove garlic minced, 

7X11 inch casserole dish

1. Cook the pasta and then drain it well.

2. In a sauce pan, combine oil and flour over medium heat. Stir for 2-3 minutes until flour changes color. Add minced garlic and stir for another 30 seconds.

3. Slowing pour in the milk while whisking and continue cooking over medium low heat, stirring often, until it simmers and thickens. (Do not boil)

4. Sprinkle Turmerico Chicken Seasoning into the sauce until it's well coated.

5. Turn off the heat, then add cheese, tomatoes, and chicken to the sauce. Finally add the cooked pasta and mix well. 

6. Grease the casserole dish with non-stick spray and pour in the pasta mixture.

7. Preheat your oven to 400°F. Bake the dish uncovered for 20-30 minutes until it's hot and bubbly.

8. Take it out of the oven, add more shredded cheese on top, and let it cool for 10 minutes before serving. Enjoy!

Calories: 249kcal | Carbohydrates: 27g | Protein: 10g | Fat: 10g | Saturated Fat : 4g | Cholesterol : 20mg | Sodium: 264mg | Potassium: 203mg | Fiber: 1g | Sugar: 4g | Vitamin A : 270 IU | Vitamin C : 2.5 mg | Calcium : 226mg | Iron: 0.9mg