Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. fresh broccoli, cut into florets | ||
| 2 tbsp. water | ||
| ¾ lbs. skinless, boneless chicken breast, thinly sliced | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 2 tbsp. Hy-Vee Select olive oil | ||
| 1 tbsp. Hy-Vee butter | ||
| 3 clove(s) garlic, minced | ||
| 1 medium red pepper, thinly sliced | ||
| 1 c. sliced mushrooms | ||
| 1 medium zucchini squash, quartered, sliced | ||
| ¼ tsp. Hy-Vee garlic powder | ||
| ¼ c. Hy-Vee shredded Parmesan cheese | ||
| 1 (13.25 oz) box Healthy Harvest spaghetti, cooked |
Directions
- Combine broccoli and water. Cook in microwave on HIGH for 6 minutes. Drain.
- Meanwhile, season chicken with salt and pepper. Spray a large skillet with vegetable oil spray, cook chicken over medium heat until no longer pink. Remove from pan. Keep warm.
- In the same skillet, heat olive oil and butter over low heat. Stir in garlic, red pepper, mushrooms and squash. Sauté 5 minutes. Stir in broccoli and garlic powder. Cook until all vegetables are tender. Sprinkle with cheese. Stir.
- To serve, layer spaghetti, vegetable mixture and chicken on a large platter.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 40mg
- Sodium: 135mg
- Total Carbohydrates: 53g
- Protein: 24g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 180%
0%
Iron 20%
0%
Calcium 10%