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Nutrition Facts
Serving Size 309 g
(Approx. 6 Servings)
Amount Per Serving
Calories 370 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 150 mg 6%
Total Carbohydrate 50 g 17%
Dietary Fiber 8 g 32%
Sugars 3 g
Protein 20 g
Vitamin A 10% Iron 2%
Vitamin C 60% Calcium 0%
*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.
Adobo Chicken Queso Fredo
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

8 Oz H-E-B® Seasoned Chicken Breast, thinly sliced
1 green bell peppers, sliced
1 red bell pepper, sliced
12 Oz whole wheat penne rigate pasta
3 cup(s) H-E-B® Broccoli, frozen
15 fl oz H-E-B Queso Fredo™ Sauce
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Instructions

1
Preheat a skillet over medium heat, then add chicken breast and cook 4-5 minutes per side; remove, then add bell peppers; cook until peppers begin to wilt.
2
Boil a large pot of water over high heat and cook pasta according to package directions; add broccoli the last 3 minutes of cooking, then drain all together and return to pot.
3
Add queso–fredo, then reduce heat; slice chicken, and add to pot along with peppers; cook until just heated through.

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