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Nutrition Facts
Serving Size 412 g
(Approx. 4 Servings)
Amount Per Serving
Calories 810 Calories From Fat 340
% Daily Value*
Total Fat 38 g 58%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 1410 mg 59%
Total Carbohydrate 74 g 25%
Dietary Fiber 7 g 28%
Sugars 9 g
Protein 35 g
Vitamin A 20% Iron 20%
Vitamin C 40% 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 Tetrazzini
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

8 Oz H-E-B 100% Whole Wheat Spaghetti
1 Lb chicken breast tenders
1/8 Tsp kosher salt
1/8 Tsp black pepper
1 olive oil cooking spray
4 Tbsp unsalted butter, divided use
8 Oz mushrooms, sliced
1/2 cup(s) red bell pepper, chopped
2 1/2 Tbsp all purpose flour
10 1/2 Oz Campbell's Chicken Broth
3 Tbsp Sherry cooking wine
1/2 cup(s) half & half, fat free
1/3 cup(s) Parmesan cheese, shredded
1/4 Tsp nutmeg
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Bring 3 quarts water to a boil in a 5 quart pot and cook pasta according to package directions. Drain and set aside.
Season chicken tenders on both sides with salt and pepper. Set aside briefly.
Place a large, non-stick skillet over medium heat for 3 minutes. Spray skillet with non-stick spray.
Cook tenders 2 1/2 to 3 minutes per side then remove to a plate.
Melt 1 1/2 tablespoons of butter in same skillet then sauté mushrooms and bell pepper 5 minutes or until tender. Remove vegetables to plate with chicken.
Melt remaining 2 1/2 tablespoons butter in same skillet. Blend in flour and heat 1 minute, stirring constantly.
Gradually stir in broth and sherry (or wine) until smooth.
Simmer 5 minutes or until sauce thickens and reduces slightly.
Stir in half & half, Parmesan and nutmeg. Simmer 2 more minutes; season with salt and pepper.
Stir in chicken and vegetables and heat through.
Toss with cooked pasta and sprinkle with additional Parmesan, if desired. Serve immediately.



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