Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) box uncooked Hy-Vee fettuccine | ||
| 2 cloves garlic, chopped | ||
| 1 (6 oz) pkg Hy-Vee oven-roasted chicken breast strips | ||
| 1 (16 oz) bag frozen Hy-Vee stir-fry vegetables | ||
| 1 tsp. Hy-Vee lemon-pepper seasoning | ||
| 1 (14.5 oz) can Hy-Vee chicken broth, divided | ||
| 2 tbsp. Hy-Vee cornstarch | ||
| ⅓ c. Hy-Vee shredded Parmesan cheese |
Directions
- Cook fettuccine according to package directions. Drain.
- Meanwhile, in a large skillet over medium heat, sauté garlic, chicken, stir-fry vegetables and lemon pepper seasoning.
- Reserve 1/4 cup chicken broth; stir remaining broth into chicken mixture. Bring to a boil; cover and cook 5 minutes.
- In a small bowl, combine reserved chicken broth and cornstarch. Mix well. Add to skillet; cook and stir until thickened, 3 to 5 minutes.
- Pour chicken mixture over pasta; toss to coat.
- Sprinkle with cheese before serving.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 20mg
- Sodium: 470mg
- Total Carbohydrates: 49g
- Protein: 15g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 8%
Recipe Source:
Hy-Vee oven-roasted chicken breast strips label.