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Nutrition Facts
Serving Size 345 g
(Approx. 8 Servings)
Amount Per Serving
Calories 470 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 920 mg 38%
Total Carbohydrate 58 g 19%
Dietary Fiber 9 g 36%
Sugars 6 g
Protein 31 g
Vitamin A 2% Iron 10%
Vitamin C 8% Calcium 6%
*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.

Green Chili Pasta With Chicken

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
8  People


Recipe makes 8 Servings

16 Oz H-E-B Farfalle
3 Tbsp extra virgin olive oil
1 1/2 Lb H-E-B All Natural Boneless, Skinless Chicken Breasts
33 Oz Texas Two-Step Tomatillo & Green Chili Stew Mix
14 2/3 Oz H-E-B Whole Artichoke Hearts
4 Oz Hill Country Fare Mushrooms - Stems and Pieces, drained
1/2 cup(s) H-E-B Shredded Italian Blend 6 Cheese
1/2 cup(s) green onions, chopped
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Cook pasta in boiling water according to package directions.
Drain well; return to cooking pot and toss pasta with 2 tablespoons olive oil. Set aside.
Meanwhile, cut chicken into bite-size pieces.
Heat a large skillet over medium-high heat 3 minutes; heat 1 tablespoon oil in skillet.
Cook chicken in skillet 5-7 minutes in 2 batches to prevent over-crowding (add more oil to skillet between batches).
Pour stew into skillet with chicken; scrape bottom of pan to loosen browned bits.
Toss chicken mixture with pasta; stir in artichokes and mushrooms.
Heat thoroughly and season to taste. Stir in cheese. Garnish with onions; serve.



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