Nutrition Facts

Serving Size 313 g

(Approx. 4 Servings)

Amount Per Serving

Calories	550	Calories From Fat	200

% Daily Value*

Total Fat 23 g	35%

Saturated Fat 3.5 g	18%

Trans Fat 0.0 g

Cholesterol 70 mg	23%

Sodium 940 mg	39%

Total Carbohydrate 52 g	17%

Dietary Fiber 3 g	12%

Sugars 6 g

Protein	33 g

Vitamin A 10%	•	Iron 15%

Vitamin C 150%	•	Calcium 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.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

No-Fuss Italian Chicken And Rotini Dinner

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

8 Oz H-E-B Garden Bow Tie Pasta

5 Tbsp extra virgin olive oil

4 H-E-B Italian Style Seasoned Chicken Breast

1 Knorr Creamy Pesto Sauce Mix

1/2 cup(s) water

4 Oz mushrooms, sliced

1 yellow bell pepper, cut into strips

3 roma tomato, cut into wedges

1/8 Tsp kosher salt

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Instructions

Boil 3 quarts water in a 4-quart stock pot and cook pasta according to package directions and drain.

Meanwhile, heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.

Brown chicken breasts 2 minutes per side, then cover skillet and reduce heat to medium-low.

Cook 8-10 minutes, turning occasionally.

Combine sauce packet, water and 4 tablespoons oil in a small sauce pan; bring to a boil and simmer over low heat 5 minutes.

Remove chicken from skillet and set aside.

Sauté mushrooms 2 minutes over medium-high heat.

Add bell pepper and tomatoes and sauté 2 minutes.

Slice chicken into strips and toss with pasta, sauce and vegetables. Salt to taste and serve.

Source:

H-E-B Cooking Connection