Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) pkg Hy-Vee uncooked fettuccine | ||
| 1 tsp. refrigerated chopped garlic | ||
| 1 (9 oz) pkg Italian-flavored cooked chicken breast strips | ||
| 1 (16 oz) pkg frozen Hy-Vee stir-fry mix with asparagus | ||
| 1 tsp. Hy-Vee lemon-pepper seasoning | ||
| 1 (14.5 oz) can Hy-Vee chicken broth, divided | ||
| 2 tbsp. cornstarch | ||
| ⅓ c. Hy-Vee shredded Parmesan cheese |
Directions
- Cook fettuccine according to package directions. Drain; cover to keep warm.
- Meanwhile, in a large skillet over medium heat, combine garlic, chicken, stir-fry mix and lemon-pepper seasoning.
- Reserve 1/4 cup chicken broth; stir the remaining broth into chicken mixture. Bring to a boil. Cover and cook 5 minutes.
- In a small bowl, combine reserved chicken broth and cornstarch.
- Add to skillet. Cook and stir until thickened.
- Spoon chicken mixture over pasta. Toss to coat.
- Top with cheese before serving.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 30mg
- Sodium: 750mg
- Total Carbohydrates: 50g
- Protein: 23g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 35%
0%
Iron 35%
0%
Calcium 8%