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Nutrition Facts
Serving Size 169 g
(Approx. 13 Servings)
Amount Per Serving
Calories 120 Calories From Fat 20
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 230 mg 10%
Total Carbohydrate 15 g 5%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 9 g
Vitamin A 6% Iron 6%
Vitamin C 4% Calcium 4%
*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.

One Pot Mushroom Pasta

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


Recipe makes 13 Servings

2 Tsp olive oil
1/2 Lb boneless, skinless chicken breasts, sliced into 1/4-inch thick strips
1/2 white onion, diced
2 cup(s) baby bella mushrooms, quartered
2 garlic, sliced
4 cup(s) H-E-B Select Ingredients Reduced Sodium Chicken Broth
2 cup(s) cavatappi pasta
2 cup(s) arugula bunch
1/4 cup(s) grated Parmesan cheese
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Heat a large pot on medium-high and add oil. Once oil is hot, add chicken and cook until lightly browned.
Add onions, mushrooms and garlic and cook until onions are translucent.
Increase heat to high and add chicken broth, pasta and arugula. Bring to a boil and cook until pasta is tender.
Once pasta is cooked, remove from heat and add Parmesan cheese and stir.



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