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Nutrition Facts
Serving Size 192 g
(Approx. 8 Servings)
Amount Per Serving
Calories 310 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 1000 mg 42%
Total Carbohydrate 28 g 9%
Dietary Fiber 5 g 20%
Sugars 2 g
Protein 17 g
Vitamin A 50% Iron 10%
Vitamin C 20% Calcium 25%
*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 Lasagna Florentine
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
Serves
8  People

Ingredients

Recipe makes 8 Servings

9 dried lasagna noodles, whole wheat
2 1/2 cup(s) light Alfredo sauce
2 Tbsp lemon, juiced
1/2 Tsp cracked black pepper
1 rotisserie chicken
10 Oz fresh spinach
6 .7000 Oz H-E-B Roasted Red Pepper Tapenade
1 cup(s) H-E-B Shredded Italian Blend Cheese
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Instructions

1
Preheat oven to 350°F.
2
Cook noodles according to package directions. Rinse and drain well.
3
In the meantime, combine sauce, juice and pepper in a large bowl. Add chicken, spinach and tapenade.
4
Coat a 9x13-inch baking dish with non-stick spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover dish with foil.
5
Bake 40 minutes or until hot.
6
Discard foil; sprinkle cheese over top.
7
Return to oven and bake 5 more minutes or until cheese melts and browns lightly. Let stand 10 minutes; cut into squares and serve.

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