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Nutrition Facts
Serving Size 225 g
(Approx. 6 Servings)
Amount Per Serving
Calories 450 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 1050 mg 44%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 28 g
Vitamin A 25% Iron 2%
Vitamin C 45% Calcium 20%
*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.
Chicken & Broccoli Pasta
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

8 Oz H-E-B Penne Pasta
1/4 Tsp kosher salt
2 cup(s) H-E-B Frozen Chopped Broccoli, thawed
4 Oz Boursin Cheese
1/2 cup(s) H-E-B Select Ingredients Whole Milk
2 cup(s) H-E-B Rotisserie Chicken, chopped
2/3 cup(s) Mezzetta Kalamata sliced Olives, drained
1/3 cup(s) sundrided tomatoes, drained and chopped
1/4 Tsp black pepper
1 cup(s) H-E-B Shredded Italian Blend 6 Cheese
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Instructions

1
Heat oven to 375°F.
2
Coat a 9 x 13-inch baking or casserole dish with non-stick spray.
3
Cook pasta in boiling, salted water according to package directions. Add broccoli when pasta is almost done; cook 2 or 3 minutes longer and drain well.
4
Return pasta and broccoli to cooking pot. Add Boursin cheese and milk; stir gently over low heat until cheese melts. Stir in chicken, olives and tomatoes; season with fresh black pepper (Add additional milk if too dry).
5
Transfer mixture to baking dish. Top with shredded cheese.
6
Bake 20 minutes or until cheese melts and top begins to brown.

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