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Nutrition Facts
Serving Size 262 g
(Approx. 6 Servings)
Amount Per Serving
Calories 400 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 470 mg 20%
Total Carbohydrate 26 g 9%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 27 g
Vitamin A 30% Iron 15%
Vitamin C 10% Calcium 30%
*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.

Lemon Chicken & Asparagus Alfredo

Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
6  People


Recipe makes 6 Servings

1 Lb H-E-B Marinated Lemon Chicken Breasts, uncooked
1 Tbsp unsalted butter
2 medium shallots, finely chopped
1 cup(s) H-E-B Heavy Whipping Cream
1/2 cup(s) H-E-B Grated Parmesan cheese
1/2 Tsp sea salt
1/2 Tsp H-E-B Black Pepper
12 Oz cheese tortellini, frozen
1 Lb asparagus, tough ends removed
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Bring 3 quarts water to a boil in a 4-5 quart pot.
Meanwhile, heat a large nonstick skillet over medium-high heat.
Brown chicken breasts 2 minutes per side. Reduce heat to medium-low; cover skillet partially and cook 5 minutes longer or until chicken is done (165°F internal temperature and juices run clear).
Remove chicken to a plate; leave any remaining juices in skillet.
Add butter and shallots to skillet. Cook 2 minutes; scrape up and stir in any browned bits left in bottom of skillet. Stir in cream, Parmesan, salt and pepper; bring to a boil and cook 2 minutes or until cheese melts, stirring constantly.
Remove skillet from heat; cover to keep warm.
Cook tortellini in boiling water according to time on package; add asparagus during last 2 minutes of cooking time. Drain well.
Cut chicken into portions and spoon tortellini mixture over chicken and serve immediately.



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