Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12 oz) bag al dente garlic parsley fettuccine pasta | ||
| 1 tbsp. Hy-Vee Select basil-flavored olive oil | ||
| 1 medium onion, diced | ||
| 2 medium zucchini, thinly sliced | ||
| 2 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes | ||
| 1 tbsp. Italian seasoning | ||
| 1 c. Hy-Vee shredded mozzarella cheese | ||
| 1 c. Hy-Vee chicken broth | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- Prepare pasta according to package directions but cooking until tender, yet still firm. Drain pasta and place in a greased 9-by-13-inch baking dish.
- Meanwhile, heat oil in a skillet over medium-high heat. Add onion and zucchini and saute until tender, about 5 minutes.
- Pour sauteed vegetables over cooked pasta. Top with cubed chicken, Italian seasoning and mozzarella. Pour chicken broth over mixture.
- Bake at 350 degrees for 30 minutes or until golden brown. Season with salt and pepper, if desired.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 55mg
- Sodium: 180mg
- Total Carbohydrates: 24g
- Protein: 24g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 10%
Recipe Source:
Hy-Vee HealthMarket, February 2008.