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Nutrition Facts
Serving Size 296 g
(Approx. 6 Servings)
Amount Per Serving
Calories 490 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 1050 mg 44%
Total Carbohydrate 39 g 13%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 25 g
Vitamin A 20% Iron 8%
Vitamin C 35% Calcium 15%
*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 Feta Tortelloni with Fresh Yellow Tomato Sauce

Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
6  People


Recipe makes 6 Servings

1 Lb H-E-B Spinach & Feta Chicken Sausage
1 Tbsp olive oil
1 Pt H-E-B Zeema Tomatoes, cut in half the long way
10 2/9 Oz Cosi Com'e Yellow Datterino Tomato Sauce
2 Tsp fresh garlic, finely minced
1 Tsp balsamic vinegar
24 Oz H-E-B Tortelloni, Spinach and Ricotta, (or your favorite flavor)
7 medium fresh basil leaves
1 Oz feta cheese, crumbled
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Heat a large pot of water over medium high to cook pasta.
While water is coming to a boil, preheat a large skillet over medium high.
Squeeze chicken sausage from casings into skillet. Add olive oil. Break apart sausage into smaller pieces as it cooks. Cook about 5 to 7 minutes, or until sausage is fully cooked and beginning to brown.
Add yellow tomatoes, sauce, garlic and balsamic vinegar to pan and reduce heat to medium. Stir and simmer, just until tomatoes start to wilt and soften.
Remove from heat. Add tortelloni to boiling water. Stir and cook for 3 to 4 minutes.
Drain and add to skillet with sauce. Toss to coat.
Top with freshly torn basil leaves and crumbled feta cheese and serve immediately.


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